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Beetroot, asparagus and fetta quiche

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Loaded with tasty beetroot and creamy fetta, this asparagus quiche makes for a tasty vegetarian meal. Give this filling dish a go this week, it’s sure to be a hit at the dinner table.

  • Serves6
  • Cook time45 minutes
  • Prep time15 minutes
Beetroot, asparagus and fetta quiche

Ingredients

  • 2 sheets frozen shortcrust pastry, thawed
  • 1 tbs wholegrain mustard
  • 250g pkt Coles Australian
  • Baby Beetroot, thickly sliced
  • 1 bunch asparagus, ends trimmed, cut into 5cm pieces
  • 100g Danish fetta, crumbled
  • 2 tbs chopped dill
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) thickened cream
  • 60g pkt Coles Australian Baby Rocket
  • 1 lemon, zested, juiced
  • 2 tbs olive oil
  • 2 tbs walnuts, toasted, chopped
  • Dill sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a 20cm x 30cm (base measurement) fluted tart tin with removable base with pastry. Use a small sharp knife to trim edges if necessary. Use a fork to prick all over the pastry base. Bake for 12 mins or until light golden. Reduce oven to 160°C.
  2. Step 2

    Spread mustard evenly over the pastry base. Top with the beetroot, asparagus, fetta and chopped dill. Whisk the egg and cream in a medium bowl. Season. Pour into the pastry case. Bake for 25-30 mins or until the egg mixture is just set.
  3. Step 3

    Place the rocket and lemon zest in a bowl. Combine the lemon juice and oil in a screw-top jar and season. Shake to combine. Drizzle over the rocket mixture and toss to combine. Transfer the quiche to a serving plate. Sprinkle with walnut and dill sprigs. Serve with the salad.

Beetroot, asparagus and fetta quiche

Beetroot, asparagus and fetta quiche
  • Serves6
  • Cook time45 minutes
  • Prep time15 minutes
Ingredients
  • 2 sheets frozen shortcrust pastry, thawed
  • 1 tbs wholegrain mustard
  • 250g pkt Coles Australian
  • Baby Beetroot, thickly sliced
  • 1 bunch asparagus, ends trimmed, cut into 5cm pieces
  • 100g Danish fetta, crumbled
  • 2 tbs chopped dill
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) thickened cream
  • 60g pkt Coles Australian Baby Rocket
  • 1 lemon, zested, juiced
  • 2 tbs olive oil
  • 2 tbs walnuts, toasted, chopped
  • Dill sprigs, to serve
    Description

    Loaded with tasty beetroot and creamy fetta, this asparagus quiche makes for a tasty vegetarian meal. Give this filling dish a go this week, it’s sure to be a hit at the dinner table.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a 20cm x 30cm (base measurement) fluted tart tin with removable base with pastry. Use a small sharp knife to trim edges if necessary. Use a fork to prick all over the pastry base. Bake for 12 mins or until light golden. Reduce oven to 160°C.
    2. Step 2

      Spread mustard evenly over the pastry base. Top with the beetroot, asparagus, fetta and chopped dill. Whisk the egg and cream in a medium bowl. Season. Pour into the pastry case. Bake for 25-30 mins or until the egg mixture is just set.
    3. Step 3

      Place the rocket and lemon zest in a bowl. Combine the lemon juice and oil in a screw-top jar and season. Shake to combine. Drizzle over the rocket mixture and toss to combine. Transfer the quiche to a serving plate. Sprinkle with walnut and dill sprigs. Serve with the salad.