How to make
For the base, cut the butter into small pieces and add it into the flour mixed with the salt, sugar and baking powder.
Rub with your fingers, until crumbs are obtained and then pour the cold wine or water and knead the butter crumbs, until a smooth butter dough is obtained.
Roll out the quiche dough between two layers of baking paper into a thin crust with a diameter of 30 cm.
Remove the top layer and turn it over into a quiche mold or a standard 11″ (28 cm) tart mold.
Press the thin dough to stick to all the curves and sides of the mold, then pierce with a fork and spread it with part of a beaten egg. Save the rest for the stuffing.
Place the base in the freezer for 10 minutes, during which time preheat the oven to 360°F (180°C).
Bake the cooled base for 15 minutes and during that time, you can make the stuffing.
For it, finely chop the beetroot leaves along with the stalks, if they are thin and tender.
Beat the three eggs with the salt, black pepper, flour and the rest of the fourth egg, which you set aside.
Pour the milk, cream and butter and mix.
Put this mixture on low heat for 6 minutes and halfway of this time pour the chopped beetroot leaves.
Stir frequently.
Add the Gouda cheese or another grated cheese of your choice.
Stir and pour the mixture over the semi-cooked quiche base.
Place the savory quiche back into the oven for another 15 minutes, or until the stuffing sets and aquires an appetizing color.
Serve the finished delicious quiche warm with beetroot leaves.
Enjoy your meal!
