Brighten up your lunchbox, snack table or brunch spread with these delightful Beetroot and Feta Mini Quiches. These quiches combine the earthy sweetness of beetroot with the creamy tang of feta cheese, all nestled in a golden, flaky pastry crust.

Serves: 6

Ingredients

• ¼ Onion, thinly sliced
• 1 Garlic clove, smashed
• Thyme sprigs
• Oil
• ½ cup beetroot grated in vinegar
• 4 Eggs
• ¼ cup Milk
• Salt and pepper, a pinch of each
• 80ml Feta, crumbled

Method

1. Place the onion, garlic clove, thyme, and a drizzle of olive oil in a pan and fry over a medium heat until the onion is soft and browned.
2. Grease 6 holes of a muffin tin with spray and cook.
3. In a jug, whisk your eggs and milk together along with the salt and pepper.
4. Share the onion mixture evenly among the mini muffin pan. Leave the thyme stalks and garlic aside.
5. Share the beetroot evenly between the muffin holes.
6. Crumble the feta into each muffin hole.
7. Pour the egg mix into each hole, making sure it doesn’t spill out.
8. Bake in the oven for 20 -25 minutes or until the quiches have puffed up and are golden brown, and don’t wobble when you jiggle the pan.
9. Leave to cool before removing from the pan, loosening the edges with a small knife.

Recipe supplied by Koo.co.za

This article first appeared on The Citizen.