Beet, Arugula, and Goat Cheese Quiche

Ingredients

Crust

• 2 cups all-purpose flour
• 1 tsp salt
• 8 tbsp cold unsalted butter, diced
• 1 egg
• ¼ cup milk

Filling

• 3 large eggs
• 1 cup heavy cream
• ¾ tsp salt
• Pepper to taste
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh dill, chopped
• 2 cups arugula
• 1 package Love Beets Organic Cooked Beets, sliced into rounds
• ¾-1 cup goat cheese

Instructions

1. In a large mixing bowl, whisk together flour and salt.
2. Add cold butter and use your hands or a dough cutter to work the butter into the flour.
3. In a separate small bowl, whisk together the egg and milk. Make a well in the flour mixture, add egg/milk mixture and stir together until just incorporated. Do not overmix.
4. Then, transfer to a floured surface and knead the dough until it comes together in a smooth ball. Roll out dough to a 15-inch circle.
5. Press dough into the bottom of an 8-inch tart pan (or any 8-inch pan) and remove any excess dough. Transfer to refrigerator for 30 minutes.
6. Preheat oven to 350 F.
7. In a bowl, whisk together eggs, heavy cream, salt, pepper, thyme, and dill. Stir in arugula, then pour into chilled crust.
8. Top with sliced beets and goat cheese.
9. Bake for 45-50 minutes, or until the center is completely set and the top is slightly browned. Cool for a few minutes, then slice and enjoy.
10. Garnish with fresh arugula and more goat cheese (optional).

Recipe Notes and Variations

• Store any leftovers in a sealed tight container in the fridge or freezer.
• If you loved this Beet, Arugula, and Goat Cheese Quiche, try our gorgeous recipe for a Beets and Sweets Gratin.