This pinkish dough here and delicious quiche (like there was ever a bland quiche ) I made for a blogging contest and the end of December, but waited so long to post it cause I was waiting for the results. I was imagining culinary fame and glory raining down on Mr. Bunny , people (wizards and witches ) from all corners of the world (and outer space ) clicking on my pages. No, I’m not such a delusional daydreamer, I actually prefer my feet firmly on the ground…or, one on the ground, one in the air .
I was actually hoping for a feature on the blog hosting the contest, but as the selected recipes started appearing, I quickly noticed my little beetroot quiche here was different than what the guy was looking for his blog. I guess not everyone is interested in a pink dough, but I love it when I see different types of food like pasta or pizza dough taken to the next level with just one ingredient, such as basil, parsley, spinach or beetroot. The change it brings to a classic food attracts my eyes immediately. No hard feelings (), had an awesome mushrooms and bacon quiche for lunch that day.
2 and 1/2 cups (300 grams) all-purpose flour, sifted
150 grams butter, cut in cubes
2-3 tablespoons (45 grams ) beetroot puree, cold (obtained from 1 medium boiled beetroot, peeled and pureed in the blender with 2 tablespoons water)
1 cup (125 grams) bacon , cut into smaller pieces
4-5 big champignon mushrooms
3 tablespoons (25 grams) sour cream
Pinch of salt and pepper
1 cup (100 grams) favorite yellow cheese, grated
Quantities for a 20cm tart pan
Yields 2 generous servings
For classic crust, check here
- In a large bowl, with your fingers, mix the sifted flour with the butter cubes, until all the butter is incorporated and you obtain a crumbly dough. Add the beetroot puree and mix until everything is well combined. It shouldn’t be too dry but not too wet either. Knead the dough for about 1-2 minutes, make a ball, and then leave it in the bowl covered with a plastic wrap and let it chill in the refrigerator for about 20-30 minutes.
- In the meantime, heat a frying pan on medium heat, add the bacon and cook it for about 4-5 minutes, until golden (no need to add any oil or butter, as the bacon has enough fat on its own). When it’s ready, take the bacon off the heat and place it on a plate, over a kitchen towel to absorb any grease. Rinse the mushrooms and slice them (I sliced mine in thicker slices).
- In a small bowl, beat the eggs, then add the sour cream, salt, pepper and mix.
- Preheat oven to 200 degrees Celsius. Lightly grease the tart pan with olive oil. Take the crust dough out of the fridge and place it on a floured working surface. With rolling pin floured, roll the dough in a sheet of about 4mm. Keep a tiny piece of the dough, then roll the rest on the rolling pin to transfer it to the tart pan (like here, min 0.45). Using the piece of dough you kept aside, gently press the dough on the bottom and walls of the pan (if you do this with your hands you risk piercing the dough). Cut the dough alongside the edges of the tart pan, then punch the dough in a few place with a fork.
- Now time to “blind bake”…..cover the dough with aluminum foil then place 1-2 cups of dried beans or rice (you can keep them for next quiche), this will act as weight to keep that shape. Put it in the oven, reduce temperature to 180 Degrees Celsius and bake it for about 10-15 minutes. When ready, carefully remove the aluminum foil with the beans and place the crust back in the oven for 5 more minutes or until golden.
- When golden, take the crust out of the oven, add the bacon, mushrooms and grated cheese and pour the beaten egg, covering the entire surface.
- Carefully put the quiche in the oven and bake for 20-25 minutes. Take it out of the oven and let it cool down until cutting it in slices.
- Now dig in !
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