Beetroot and feta quiche

Preparation time: 45 minutes

Cooking time: 1 hour

Ingredients:

For the shortcrust pastry

• 200g plain flour
• pinch salt
• 100g butter

For the filling

• 3tbsp mature cheddar cheese
• 4 medium free-range eggs
• 100ml semi-skimmed milk
• dried herbs
• 2 large tomatoes, thinly sliced
• 2 small cooked beetroots, thinly sliced
• 1 tbsp feta cheese
• salt and pepper

Method

1. Mix the flour and salt together in a large bowl. Rub the butter into the flour to create breadcrumbs. Add a small amount of water until a firm dough is formed (roughly 3 tbsp). Cover with clingfilm and set aside in the fridge for 30 minutes.
2. Roll out the pasty into a circle big enough to cover your dish on a lightly floured surface (tip: I find flouring the rolling pin a little helps too).
3. Heat the oven to 180c/200c Fan/Gas 6 and place a baking tray in the centre to heat up.
4. Grease the dish with margarine, oil or butter generously and lie the pastry over, pressing into the corners. Place cooking beads on top on the pastry (alternatively, cut a circle of baking paper and lie on top of the pastry and fill with rice to weigh it down) and bake in the oven, on top of the heated baking tray, for 10-15 minutes.
5. Meanwhile, beat the eggs and milk together, add the herbs and season.
6. Take the pastry out of the oven and remove the bead / rice. Using a pastry brush, or the back of a spoon, wipe a little of the egg mixture over the base to create a seal (this will prevent soggy bottoms!). Place back in the oven for another 5 minutes.
7. Remove from the oven again. Place the grated cheese in the pastry, followed by the tomatoes and then the beetroot. Cover with the egg mix and sprinkle over the feta.
8. Reduce the oven to 160c/180 Fan/ Gas 5 and bake for 45 minutes or until the egg has risen and set.
9. Remove from oven and leave to cool a little. Chip off the pastry overhanging carefully and voila!