Beetroot and Feta Quiche

• 5 Beetroot
• 200 grams Shallots (or onion)
• 1 clove Garlic
• 100 grams Feta cheese
• 100 grams Spinach
• 4 Eggs
• 1 Quiche crust
• 2 pinch Mixed dried herbs
• 1 pinch Salt
• 1 pinch Pepper
• 50 ml Milk

1. It's best to use fresh beetroots.
2. Peel the skin off the beetroots, and cut into 5 mm wide semicircular slices.
3. Slice the garlic, and cut the shallots in half lengthwise.
4. Saute the shallots in a frying pan for about 5 minutes (without stirring too much, so that they keep their shapes).
5. Add the garlic, and continue sauteing.
6. When the shallots become soft, add the beetroot and mixed herbs.
7. Pour in 100 ml of water, cover with a lid, and steam-fry for 10 minutes.
8. In the mean time, roll out the quiche dough, and line a tart plate with it.
9. Preheat the oven to 180C.
10. Remove the lid after 10 minutes, add the spinach, and cook briefly.
11. Sprinkle with salt and pepper.
12. Evenly spread out the sauteed vegetables on the quiche dough.
13. Crumble the feta cheese on top.
14. Evenly pour in the beaten egg and milk mixture, and bake in the oven for 35-40 minutes.
15. Serve with warm simmered vegetables, and enjoy your healthy, delicious quiche dinner.

beetroot, shallots, clove garlic, feta cheese, spinach, eggs, crust, herbs, salt, pepper, milk

Taken from cookpad.com/us/recipes/171900-beetroot-and-feta-quiche (may not work)