Beet quiche with white cheese and walnuts

Name: beet quiche with white cheese and walnuts
Cook time: 20 min
Total time: 95 min
Yield: 4
Ingredients: 1 roll fresh puff pastry; 800 g grated beetroot; 200 g Red onion; 200 g white cheese; 5 medium sized egg; 6 twig fresh thyme; 125 ml cooking cream light; 50 g unroasted walnuts

Homemade quiche of grated beetroot, red onion, white cheese, eggs, thyme, cooking cream and walnuts.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper

Directions

Preheat the oven to 180 ° C.
Grease the spring form. Line the bottom of the spring form with parchment paper and cover the entire shape with the puff pastry.
Let the beetroot drain in a colander. Chop the onion. Cut the cheese into cubes of ½ cm.
Mix the cheese and onion with the beetroot. Season with pepper and salt.
Beat the eggs and spread the leaves of the sprigs of thyme. Mix the eggs with the cream and the thyme.
Spoon the beetroot into the mold. Pour the egg mixture over it.
Fry the quiche in approx. 1 hour and 15 minutes in the middle of the oven until done.
Chop the walnuts coarsely and divide them over the quiche.