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4 servings
20 min active time
1 h 30 min total time
4.0 (2 votes)
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Original
1 | |
3 roasted and peeled | |
1 diced | |
1 Tbsp | |
1 cup | |
1 cup | |
3 beaten | |
5 oz | |
to taste | |
to taste | |
1 tsp finely chopped | |
1⁄2 cup coarsely chopped |
Amount per serving
Daily %
Calories
1031
52%
Total Fat
74 g
94%
Cholesterol
363 mg
121%
Sodium
765 mg
33%
Total Carbohydrates
66 g
24%
Fiber
5.6 g
20%
Total Sugar
12 g
Proteins
28 g
56%
Calcium
299 mg
23%
Iron
3.2 mg
18%
Potassium
716 mg
15%
Vitamin D
3.0 mcg
15%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Prepare crust according to recipe. For most efficient preparation start roasting beets prior (scrub them, prick them, wrap in foil and bake in 425 degree F oven or 45 mins-1 hr till soft when pricked with fork or knife). Peel beets and dice them.
- 2Preheat oven to 375 degrees F.
- 3Heat medium sauce pan over medium heat, add olive oil and diced red onion, saute until onion softens.
- 4Add beets to onion and season with salt and pepper. Set aside
- 5Roll out crust and place in 9" pie plate. Add chevre to beet mixture and pour into pie crust sprinkle thyme on top.
- 6Beat heavy cream, milk, eggs together, then pour over beet mixture.
- 7Top with walnuts and place in oven to bake for 35-45 mins till quiche has puffed up.
- 8Remove and cool for at least 10 mins before serving. Can also be served at room temperature.
Published by Callan Curtis