Beetroot, Asparagus and Feta Quiche

Ingredients

2 sheets frozen shortcrust pastry, thawed
1 Tbs wholegrain mustard
250 g packet baby beetroot, thickly sliced
1 bunch asparagus, ends trimmed, cut into 5 cm pieces
100 g Danish feta, crumbled
2 Tbs chopped dill
8 free-range eggs, lightly whisked
1 cup (250mL) thickened cream
60 g packet baby rocket
1 lemon, zested, juiced
2 Tbs olive oil
2 Tbs walnuts, toasted, chopped
Dill sprigs, to serve

Method

Preheat oven to 200 C. Line a 20 cm x 30 cm (base measurement) fluted tart tin with removable base with pastry. Use a small sharp knife to trim edges if necessary. Use a fork to prick all over the pastry base. Bake for 12 minutes or until light golden. Reduce oven to 160 C.

Spread mustard evenly over the pastry base. Top with the beetroot, asparagus, feta and chopped dill. Whisk the egg and cream in a medium bowl. Season. Pour into the pastry case. Bake for 25-30 minutes or until the egg mixture is just set.

Place the rocket and lemon zest in a bowl. Combine the lemon juice and oil in a screw-top jar and season. Shake to combine. Drizzle over the rocket mixture and toss to combine. Transfer the quiche to a serving plate. Sprinkle with walnut and dill sprigs. Serve with the salad.

Credits: Coles

Photo Credits: Coles