Basil Balsamic Beet Blue Cheese Quiche

Interesting flavor combinations.

Exquisite presentation.
Surprise gifts.
Creativity in the kitchen.
Pies, quiches, cookies, cakes, bread…

These are some of my favorite things.

And for now: Basil Balsamic Beet Blue Cheese Quiche.

 

Basil Balsamic Beet Blue Cheese Quiche

 

Crust:
6 Tbs. cold butter, chopped into 1″ cubes
1 large egg
1 1/2 cups all-purpose flour
1 Tbs. white vinegar
2 Tbs. fresh basil, chopped
1-2 Tbs. ice water

 

Combine all the ingredients except the water in the bowl of a large food processor. 

Pulse until crumbly. Slowly add the water and continue to pulse until fairly beady.

Transfer to parchment paper and form the dough crumbs into a nice disc.

Cover with another layer of parchment and roll out into a 10″ round.

Transfer to a pie plate and flute the edges with your fingers.

 

Filling:
1 Tbs. olive oil
1 large shallot, thinly sliced
sea salt and pepper
1 Tbs. balsamic vinegar
3 large beets, cooked and peeled
6 large eggs
1 cup mascarpone cheese
1 cup blue cheese, crumbled
fresh basil
balsamic glaze

 

Preheat the oven to 425 degrees.

Heat the oil in a medium skillet over high heat. Add the shallots and plenty of salt and pepper. Sauté until golden brown. 

 

Remove from heat and stir in the balsamic vinegar. Allow to cool for several minutes.

 

In a separate bowl, whisk together the eggs, cheese, and additional salt and pepper. Stir in the balsamic cooked shallots.

 

Fill the pie crust with the balsamic shallot-egg mixture.

 

Next, very thinly slice the beets and cover the top of the egg mixture. Season with black pepper.

 

Bake for about 40 minutes, until the eggs are just about set and the crust is golden brown.

 

Remove from the oven and allow to cool for 30-60 minutes.

Top with freshly chopped basil and balsamic glaze.