This wholesome quiche made with beetroot and kumera provides plenty of protective antioxidants that are crucial for neutralizing cell damaging free radicals. Kumera is also an excellent source of beta-carotene, which converted to vitamin A in the body to help support good eyesight and to help prevent degenerative eye conditions like macular degeneration.
Ingredients:
Base:
1⁄2 cup almond meal
1⁄3 cup wholemeal spelt flour
1⁄4 cup chia seeds
1 cup rolled oats
Pinch sea salt
80g organic grass-fed butter
Filling:
1 cup diced sweet potato (1⁄2 medium sweet potato)
1 small onion, finely chopped
240g raw grated beetroot (around 1 medium beetroot)
1 small sprig fresh rosemary
3 cloves garlic, crushed
2 tbsp apple-cider vinegar
2 heaped Tbsp raw honey
Pinch sea salt & pepper
Small handful fresh mint, roughly chopped
4 organic eggs
100mL organic milk of choice
Handful crumbled feta
Topping:
Decorate with either nuts or seeds of choice (walnuts, pepitas, sunflower seeds) or fresh rosemary.
Method:
Preheat oven to 180°C.
Place all base ingredients in your food processor (except butter) and blend to a fine, well-combined mixture. Add butter and pulse. Add around 2–3 tbsp water, adding 1 tbsp at a time until the mixture forms a dough-like consistency.
Grease around the quiche tin with some butter then line the bottom with some baking paper.
Press base mixture down into the tin and press it down evenly so it comes all the way up sides. Try to make base as thin as you can. With fork, make some holes in bottom of base.
Put base in oven for 13 minutes and then set it aside to cool.
Lightly brush kumera pieces with olive oil then bake them in oven for around 30–35 mins until soft. While they’re cooking prepare the filling.
In large frying pan over medium heat, sauté onion for 4 mins in olive oil. Add beetroot, garlic and rosemary and cook for further 10 mins. Add apple-cider vinegar, honey, mint and sea salt and pepper and cook for another 2 mins then set aside.
In medium bowl whisk eggs and milk and then add beetroot mix. Mix well.
Pour egg mixture over base then top with sweet potato and feta and decorate with nuts or seeds of your choice.
Put your quiche in oven for 50– 55 mins until it starts to brown and a knife comes out cleanly from the centre.
Tip: Use gloves to grate beetroot to prevent staining.