Beetroot Pie


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Beetroot Pie
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Gluten-free, dairy-free beetroot pie

For the pastry
For the filling
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 8

How to prepare a delicious beetroot pie

For the pastry

  • Combine the flour mix, cornflour, xanthan gum, shortening, beaten egg, and a good pinch of salt in a food processor.
  • Pulse until a rough ball of pastry forms around the blades of the processor; add some water if too dry or more flour mix if too wet.
  • Turn out and shape into a ball. Wrap in clingfilm and chill for 30 minutes.
  • After chilling, preheat the oven to 170°C (150° fan)| gas 3.
  • Turn out the pastry and roll out into a rectangle about 0.75 cm | 0.333" thick. Use it to line the base and sides of an 18 cm | 7" round springform tart tin or pie dish, pressing it into the base and sides with your fingertips.
  • Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans.
  • Blind bake for 10-15 minutes until just browned.
  • Remove from the oven and discard the paper and beans.

For the filling

  • Heat the olive oil in a large sauté pan set over a medium heat until hot.
  • Add the fennel and a pinch of salt, sweating until softened, about 5-6 minutes.
  • Remove from the heat and stir in the beetroot slices.
  • Season to taste with salt and pepper.
  • Whisk together the eggs, milk, nutritional yeast, and grated cheese in a measuring jug or mixing bowl. Season with salt and pepper.
  • Layer the fennel and beetroot into the pastry, pouring the egg mixture on top, letting it run between the fennel and beetroot by tilting them up with a fork.
  • Bake the quiche for about 45-55 minutes until the pastry is cooked through and the filling is set and golden on top.
  • Remove from the oven to a wire rack to cool.

To serve

Once cool, turn out from the tin and garnish with some more grated cheese, a pinch of dried thyme, a drizzle of balsamic vinegar, and some lamb's lettuce before slicing and serving.

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