Roasted Beet, Baby Kale and Brie Quiche.
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (70)

Roasted Beet, Baby Kale and Brie Quiche.

NUTRITION · PER SERVING105M COOK
CAL 36%·PRO 51%
CARBS 43G24% OF CAL
7G FIBER26G OTHER10G TOTAL SUGAR
FAT 49G62% OF CAL
25G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable quiche with roasted beets, kale, and creamy brie cheese in a pastry crust. Rich and savory with earthy flavors, suitable for brunch, lunch, or a light dinner.

mainamericanegg disheggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups all-purpose flour (use a gluten free blend if needed)
  • 1 teaspoon salt
  • 8 tablespoons unsalted cold butter (diced)
  • 1 egg (beaten)
  • 1/4 cup cold buttermilk or water
  • 1/4 cup sesame seeds (toasted)
  • 2-3 medium to small red beets, sliced into 1/4 inch slices
  • 1 sweet onion (quartered)
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • salt + pepper (to taste)
  • 3 cups baby kale
  • 3 whole eggs
  • 1/2 cup plain greek yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  • 1/2 teaspoon crushed red pepper flakes
  • 6 ounces brie (cubed)
  • 4 ounces fontina cheese or white cheddar cheese
PREP
15M
SODIUM
980MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.