Beet And Goat Cheese Quiche - cooking recipe

Ingredients

6 None baby beets, scrubbed
6 cloves garlic
2 tbsp olive oil
1/2 cup all-purpose flour, sifted
2/3 cup chilled butter, diced
1 None orange, finely grated zest
1 tsp fresh thyme
5 None large eggs
1 None red onion, peeled, cut into thin wedges
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 1/4 cups heavy cream
5.25 oz goat cheese, sliced into 1/2 inch-thick rounds

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with foil.
Place beet and garlic in center of foil. Pour over half the oil, season and toss to coat. Wrap loosely in foil. Bake for 40-45 mins, until beet is just tender. When cool enough to handle, peel and halve beets.
Meanwhile, in a bowl, combine flour, butter, zest and thyme. Season. Rub in butter to form crumbs. Add 1 egg and stir to form a soft dough. Shape into a disc, wrap in plastic wrap and chill for 30 mins.
Lightly grease an 8 inch springform tart pan. Place on a baking sheet. Roll pastry out between 2 sheets parchment paper to a 9 inch diameter circle. Line pan, letting excess overhang. Line with parchment paper and fill with pie weights.
Bake for 10 mins. Remove weights and paper and bake for 3-4 mins. Trim edges. Reduce oven to 350\u00b0F.
Meanwhile, heat remaining oil in a frying pan on a medium heat. Cook onion for 4-5 mins, stirring. Add sugar and vinegar and cook, stirring, for 2-3 mins, until beginning to caramelize. Season to taste.
Whisk together cream and remaining eggs. Squeeze roasted garlic from skins and mash. Add to egg mixture. Season.
Arrange beets, onion and goat cheese evenly over crust. Pour egg mixture over. Bake for 35-40 mins, until just set in center. Allow to cool completely in pan before cutting into wedges to serve.