Sunday, March 13, 2011

Pickled beets and blue cheese quiche

Beetroot quiche with blue cheese / Peedi-sinihallitusjuustupirukas

Have you got a glass of pickled beets lurking in the back of your fridge? If yes, then you could use them for making this colourful and lovely quiche. The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese. I used Valio AURA, one of my favourite blue cheese (made in Finland), but it will work with any other crumbly blue cheese, too..

Beetroot quiche with blue cheese
(Pirukas marineeritud peedi ja sinihallitusjuustuga)
Serves six to eight
Adapted from Valio, Finland

Beetroot quiche with blue cheese / Peedi-sinihallitusjuustupirukas

Pie crust:
100 g butter, at room temperature
150 g all-purpose flour (one cup)
a pinch of salt
2 Tbsp cold water

250 g pickled beets, drained and sliced
200 ml single cream
2 eggs
0.25 tsp freshly ground black pepper
1 tsp dried basil or 1 Tbsp fresh basil, chopped
150 g blue cheese (Valio Aura)

Mix butter, salt and flour, then add the water and mix until a dough ball forms. Press onto a 24 cm pie dish, and place into the fridge to rest. (If you wish, blind bake for 10 minutes at 200 c/400 F).
Mix all the filling ingredients, pour onto the (pre-baked) pie shell.
Bake at 200 C/400 F for about 30 minutes, until the filling is set and the top is golden.


Snohomish Shepherdess said...

I am so excited by this recipe! Beets and blue cheese is a heavenly combination, I have a salad recipe with them I adore, but I never thought of putting pickled beets and blue cheese in a quiche -and I have JARS of canned pickled beets! Thank you so much for such a great idea!

Sprinzette @ Ginger and Almonds said...

Mmm - I love beetroot. This looks really fantastic, and I definitely want to eat this!

Gloria said...

Love quiches and this look delicious ! gloria

Pille said...

Snohomish - I knew there'd be plenty of people out there who have those canned beet jars waiting to be used!

Sprinzette - great :)

Thank you, Gloria!