Goat’s Cheese & Beetroot Quiche

Prep time: 1 hr | Serves: 4-6

Ingredients:

For the Pastry

• 250g ready-rolled shortcrust pastry

For the Filling

• 250g cooked beetroot, sliced

• 150g goat’s cheese, crumbled

• 4 eggs (200g)

• 300g double cream

• 10g Dijon mustard

• 4g sea salt

• 1g freshly ground black pepper

• 5g fresh thyme leaves (optional)

Method:

1. Preheat your oven to 190°C. Line a 23cm tart tin with the pastry, trim the edges and prick the base. Chill for 10 minutes.

2. Blind bake the pastry with baking paper and weights for 15 minutes. Remove the weights and bake for a further 5 minutes until lightly golden.

3. Arrange the beetroot slices evenly over the pastry base and scatter over the goat’s cheese.

4. In a bowl, whisk together the eggs, double cream, Dijon mustard, salt and pepper until smooth.

5. Pour the custard mixture over the filling and sprinkle with thyme if using.

6. Bake for 30–35 minutes until just set with a gentle wobble in the centre.

7. Rest for 10 minutes before slicing.

8. Taste and adjust seasoning if needed — a pinch more salt or mustard to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Delicious served warm or at room temperature.