Created by Olympic diver Tom Daley, this beetroot, kale and goat’s cheese quiche is perfect if you’re having friends or family round – its bright colours and indulgent flavours are sure to impress! The leftovers also make the perfect lunch dish for the next day
INGREDIENTS (serves 6)
Prep time: 10 minutes
Cooking time: 55 minutes
- 3 large British Lion eggs
- 1 x ready-made pastry tart case (around 23cm in diameter)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 150g curly kale, tough stems removed
- 150ml milk
- 150ml double cream
- 275g cooked beetroot, larger ones sliced
in half - 75g goat’s cheese, cut into rounds
- Small handful of dill, roughly chopped
Method
- Preheat the oven to 200C/180C Fan/Gas Mark 6.
- Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 10 minutes, until softened.
- Bring a medium saucepan of slightly salted water to the boil, add the kale and simmer for 10 minutes. Drain well, rinse under cold water to cool, then squeeze out any excess moisture. Set aside.
- In a large jug, whisk together the eggs, milk and double cream, along with some seasoning.
- Place the tart on to a baking tray. Spoon the onions and kale into the base of the pastry case and carefully pour the cream mixture into the case. Add the beetroot, goat cheese and dill. Place the tart into the oven and cook for 45-50 minutes, until set and golden. Leave to cool for 30 minutes before slicing. Enjoy warm or cold.
British Lion Eggs | eggrecipes.co.uk
Tom Daley is an English diver, television personality and YouTube vlogger. Tom is an Olympic diver and double world champion who won his first diving Gold at the age of 13. He enjoys a very healthy lifestyle and has written a healthy eating cookbook and fitness guide called Tom’s Daily Plan. He loves cooking and was inspired by his Nan and Mum who he helped in the kitchen when he was growing up.
