• Home
  • /
  • recipe
  • /
  • roasted beet, leek and onion quiche

roasted beet, leek and onion quiche


I was asked by saghar from labnoon to take part in #VirtualMidsummerPotlock4Peace which is a virtual pot luck where lots of blogger share a recipe, with the message that we need to focus on peace, and celebrate people. I think this is now more important to me than ever with the recent terror attacks in the uk and around the world I have added the links to the other recipes below. the theme of the party was summer and picnics which I was really excited about as I love nothing more than a picnic. I had some beetroot and leeks so I decided to roast it with some olive oil, balsamic vinegar and rosemary and use them in a quiche which is great for a picnic.


  • 4 beetroots
  • 1 leek
  • 1 onion
  • 2 sprigs of rosemary
  • 2 tbsp. olive oil
  • 2 tsp balsamic vinegar
  • 3 eggs
  • 100g feta cheese
  • 250ml milk
  • chive flowers


  • 110g butter
  • 200g plain flour
  • 1 tsp salt
  • 1 egg
  • 1 tsp water


preheat the oven to 180c, chop the beets in half or quarters if they are large, then chop the leeks into slices and quarter the onion. toss in oil and balsamic vinegar and spread on a tray, sprinkle over the rosemary, pepper and salt and cover with foil and roast for 30 minutes. then remove the foil and roast for another 20 minutes. once roasted let cool

while that is roasting rub the flour and butter together then mix in the salt and the egg, add water if needed until it comes together. wrap up and leave to rest for 20 minutes.

roll out and line a tart tin, I cut out little leaves with the pastry and stuck them around the edge with a bit off egg wash. then blind bake for 15 minutes.

slice the beets and onions up a little more and place spread out in the tart case, with the leeks, and crumbled up feta. mix the eggs and milk and pour over the top until the tart case is full then add some ground pepper and salt. bake for 20 to 25 minutes until set. let cool and sprinkle with chive flowers. cut into slices so it can be easily given out at the picnic.


Lab Noon: Persian Cucumber & “Sekanjebin” Summer Drink

Adventures in Cooking: Strawberry rhubarb pie ice cream sandwiches

An Edible Mosaic: Middle Eastern Spiced Green Beans with Olive Oil and Tomato

Brewing Happiness: Healthy Southern Baked Beans

Cloudy Kitchen: Earl Grey blueberry pie

Cook Til Delicious: Cold Sesame Peanut Noodles

Delicious Not Gorgeous: No Mai Fan

DisplacedHousewife: Strawberry Scone-Cakes With Fresh Orange Blossom Whipped Cream

Donuts, dresses and dirt: Tahini Pavlovas

Floating Kitchen: Blistered Green Beans with Apricots and Chive Blossoms

Ginger & Toasted Sesame: Walnut Bread with Boursin and Prosciutto

Harvest and Honey: Chasing Summer (drink)

Hortus Cuisine: Panino with Roasted Peppers, Pesto & Arugula

On The Plate: Sriracha Scotch Eggs

Ruby Josephine: Halwa d’Tmar (Moroccan Date-Stuffed Cookies)

Tasty Seasons: Grilled Mojito Chicken

Tending the Table: Roasted Cauliflower with Pine Nuts, Parsley and Currants

TermiNatetor Kitchen: Strawberry Shortcakes with Gluten-Free Yogurt Biscuits & Mint Whipped Cream

The Little Epicurean: Halo-Halo (Filipino Shave Ice Dessert)

This Mess Is Ours: Simple Tomato & Avocado Salad

Twigg studios: roasted beet leek and feta quiche

Vermilion Roots: Tofu Salad with Spiced Peanut Sauce

Wood and Spoon: Strawberry Almond Skillet Cake


Leave a Reply