Beet, Thyme, and Goat Cheese Quiche

Candy stripe beets Beet and goat cheese quiche (via forget how much I love quiche until I end up having it at a brunch spot or coffee shop randomly. Then I’m immediately reminded, “Oh yeah – I seriously LOVE quiche! I need to make this more.”

After getting home from lots of traveling this past week, I found I had not one, not two, but three cartons of eggs in my refrigerator. We get a dozen each week with our CSA delivery because I eat eggs often and love to get local ones when I can. But since I hadn’t been home for almost two weeks, they were piling up. Perfect time to experiment with some quiche creations.

This one is inspired by my love of earthy beets paired with sharp goat cheese. Love that combo! The addition of the goat cheese also made this quiche extra creamy and almost a little sweet, sort of bordering into soufflé territory (almost). 🙂

Beet and goat cheese quiche (via In this photo, I feel like the beets almost look like little pepperonis. 🙂

Beet, Thyme, and Goat Cheese Quiche, makes one. Could serve 4-6 along with salad.

For the crust:
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
2-3 tablespoons cold water

For the filling:
4-5 beets (about 8 oz.) peeled and sliced thin
2 tablespoons chopped onion
2 teaspoons thyme
2 cloves of minced garlic
7 eggs
1 1/2 cups milk
4 oz. goat cheese

To make the crust, combine the flour and salt in a large mixing bowl. Cut the cold butter into small cubes and use your (clean) hands to rub/crumble the butter in with the flour. The mixture will come to resemble small pebbles. Add two tablespoons of cold water and stir, then press into dough. I usually begin by using a spoon and then use my clean hands again. Dough is best made by hand I guess. If the dough will not stay in a ball without crumbling, add another tablespoon of cold water. You want to use the least amount of water you can, but you do want the dough to hold together. Wrap in plastic wrap and refrigerate for an hour or up to two days. I usually make mine the day before I plan to use it.

Quiche crust recipeOnce you’re ready to make your quiche, wash, peel, and thinly slice the beets. Chop up the onion as well. Toss in a teaspoon of olive oil and bake at 400°F for 5-8 minutes while you roll out the dough. You’re looking to soften and bring out the flavors of the beets and onion, but they don’t necessarily need to be completely cooked through as they will continue to cook when you bake the quiche.

Roll out the dough on a floured surface. Butter or spray your quiche pan, then lightly dust with flour. This will make a deeper quiche, so you want a larger pan than just a standard pie pan here. I love this quiche pan because it has a removable bottom, so it’s super easy to get the quiche out and keep it looking pretty after it’s baked. I think we got this pan from Amazon a few years back, but I honestly don’t remember. It’s a pretty standard size.

Remove the beet/onions from the oven. Place the prepared pie pan on a baking sheet and bake at 400°F for 8-10 minutes while you prepare the filling.

In a large mixing bowl, whisk together the eggs and milk. Season with a little salt and pepper. Add the beets, onions, minced garlic, thyme, and 3 oz. of the goat cheese crumbled up. Stir so everything is combined. Pour the filling into the partially baked pie crust. Top with the remaining goat cheese, crumbled. Cover with aluminum foil and bake for 55 minutes.

Beet and goat cheese quiche (via Remove from the oven and take the foil off. The quiche will look puffed at this point, but it will settle down as it cools. Allow to cool for 10 minutes or more before slicing and serving. Enjoy! xx. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

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