Quick roasted beet and spinach light quiche

Instructions

1. Butter a tart tin 23 cm diameter and place the four sheets fine pastry. Form a board up the sides. Sprinkle 1 tbsp oil.
2. Preheat the oven to 210 C. Over a baking sheet place the sliced red beet, onion and oil= Sprinkle balsamic vinegar, salt and pepper. Toss to combine.
3. Roast for 25 min. During the last 5 min toss in the spinach. Remove from the oven.
4. Reduce oven temperature to 180 C.
5. While the veggies roast, whisk the eggs, yogurt and cream, parsley, red pepper flakes, salt and pepper. Combine. Stir in the yellow cheese.
6. Add the roasted veggies to the bottom of the tart. Reserve some red beet to decorate over the egg mixture. Sprinkle 1 tbsp sesame seeds.
7. Pour the egg mixture over the veggies. Decorate with beet. Place in the oven and bake for 45-50 min. or until quiche is set in the center.
8. Let the quiche sit 5 min before cutting.

• Servings : 1
• Course : Main courses
• Recipe Type : Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Pizza, Pasta, Spagetty, Quiches, recipes for spring
• Ingredient : Balsamic vinegar, Beetroot, Brie cheese, Eggs, Fine pastry sheets, Heavy cream, Kale, Milk, Onion, Parsley, Pepper, Quiche, Red pepper flakes, Salt, Sesame, Spinach, Sunflower oil, Yellow cheese, Yogurt