Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Quick and comforting food doesn’t have to come from a takeaway. This beetroot-based frittata will satisfy the most rumbling of tummies, while still giving you a way to get some brightly coloured root-veg into your diet. It’s simple to make, but the fresh herbs really lift the flavour and make it feel like a treat.
Preheat the oven to 200C. Slice the onion into thin wedges.
Soften the onions on a low heat in a pan with a little olive oil
Cut the potato into similar sized wedges, cover with water and bring to the boil in a second saucepan. They should only take 10 minutes to cook.
Slice the beetroot and feta into small chunks.
In a jug or bowl whisk together the eggs, cream, salt + pepper. Mix until smooth then pick off the thyme leaves and add.
Grease an oven proof frying pan with a little butter.
Add the softened onions, cooked and drained potatoes, beetroot and feta. Pick off the sage leaves and mix with all of the veg.
Pour the egg mixture on top, making sure it is all covered. Bake for 10-12 minutes or until the egg has puffed up slightly and is set.
Serve hot or cold with good bread and salad.
1 large white onion
2-3 small potatoes
2-3 beetroot, cooked
100ml double cream
salt + pepper
few sprigs of fresh thyme
small knob of butter
bunch of fresh sage