Beetroot and goat's cheese quiche

Beetroot and goat's cheese quiche
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Lunch
  • Main meal
  • 1 hour or less
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An indulgent quiche that is low in salt but full of flavour.


1 batch of savoury pastry

300g plain flour

5g black onion seeds

10g parmesan, finely grated

1 pinch of paprika

125g cold unsalted butter, cubed

1 large egg

For the filling

150g cooked (boiled) beetroot, cubed

150g soft goat’s cheese, crumbled

225ml double cream

3 eggs

50g cheddar, grated

A pinch of ground black pepper

Side salad to serve

80g rocket

4 medium tomatoes, chopped

½ a cucumber, chopped

Juice of 1 lemon or lime


  1. Step 1

    To make the pastry: put the flour, onion seeds, parmesan and paprika in a bowl and combine. Add in the butter and rub in with your fingers until it resembles fine breadcrumbs.

  2. Step 2

    Add the egg, mixing with a knife until it all starts to come together. Then use your hands to bring the mixture together into a ball of dough. Tip out on a floured surface and knead a little to smooth the dough. Wrap in cling film and set aside until ready to use.

  3. Step 3

    To make the quiche: butter and flour a 23cm (9 inch) diameter flan ring. On a floured surface, roll the pastry out until large enough to line the flan ring. Gently lower the pastry into the tin and press it into the corners. Prick the bottom of the pastry with a fork.

  4. Step 4

    Preheat the oven to 180°C / 160°C fan/ gas mark 4. Put the cubed beetroot and the crumbled goat’s cheese into the flan base. Whisk the eggs and double cream together in a jug, add in the pepper. Pour the mixture over the beetroot and goat’s cheese.

  5. Step 5

    Sprinkle grated cheddar over the top of the quiche then bake in the oven for 25 minutes until nicely golden and the egg mixture has set. Leave to cool in the tin. Once cooled, turn out and serve.

  6. Step 6

    Prepare the salad by combining the rocket, tomatoes and cucumber and then dress with the lemon or lime juice. Serve into six portions.

Food facts

The pastry is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this recipe does contain beetroot, tomatoes and other salad vegetables that are high in potassium, overall, when keeping to the portion sizes suggested, this dish is low in potassium and can be enjoyed as part of a low potassium diet.

Even though this dish is low in phosphate, it does contain some phosphate, provided by the cheese. Therefore, If you have been prescribed a phosphate binder ensure you take them with this dish.

This is a low protein dish, therefore suitable for those advised to reduce their protein intake.

The pastry can be made with gluten-free flour and a small teaspoon of Xanthan Gum.

This recipe will last in the fridge for three days. It can be served cold in packed lunches.

This recipe can also be made as individual quiches using a muffin tin. Just ensure the tin is well buttered and floured first and bake for a reduced time of 15 minutes.