November 08, 2010

Beetroot and Haloumi Quiche

I often look for recipe ideas with just one ingredient in mind, like a certain vegetable or a grain, then think of ways to cook it, what to combine it with, etc. I was browsing through my seemingly endless recipe collection when I found a recipe for a beetroot and haloumi quiche I had stashed away sometime ago. I thought it sounded like a winning combination: the sweet and earthy beetroot pared with the salty squeaky haloumi cheese? Sounds perfect to me!

But to make the recipe a bit healthier I first had to drop by at the health food store and get some organic whole spelt flour, and then make another trip to the store to get more beetroot as I realised I didn't have quite enough to make this quiche. As with my previous quiches, I wanted to make a healthier crust and also a healthier filling, so I left out the cream and used a low fat haloumi. What's the verdict? My partner and I both loved it and thought the flavours really work well together!

Beetroot and Haloumi Quiche
(Recipe adapted from this Finnish recipe)

(Recipe adapted from My New Roots)

2 cups whole spelt flour
1/4 cup olive oil
1/2 cup cold water
pinch dried rosemary
pinch Himalayan pink rock salt


1 tbs olive oil
300g beetroot, coarsely grated
150g low fat haloumi, cut into small cubes
1/2 tsp dried sweet basil
ground black pepper

3 large free-range eggs
1 1/2 cups low fat milk

To make the base, place the flour into a bowl. Add salt and rosemary and mix them with the flour. Add the oil and water and combine into a smooth dough. Roll the dough into a large round disk, then lift on top of a quiche dish and mould into the dish. Using a fork prick the base and place in the fridge for 30 minutes.

For the filling, heat 1 tablespoon of olive oil in a frying pan. Add the beetroot and cook for a few minutes until soften. Add the haloumi and season with basil and black pepper. Cook for a further few minutes until the cheese has soften, then set aside to cool.

Blind bake the base in 180C for 15-20 minutes or until browned and crisp. Whisk the eggs with the milk in a separate bowl. Take out the blind baked base (remove the baking beads), and fill the cavity with the beetroot filling. Pour the egg-milk mixture on the filling evenly and bake for a further 20-30 minutes or until fully set. Set aside to cool. Serve with leafy greens.