Beetroot and Onion Quiches
Individual size for a savoury snack, lunch or dinner! Here’s what you’ll need!
For the pastry;
- 75g butter
- 175g gram flour
- 1/2 tsp xanthan gum
- 4 tsp beetroot juice
- 10 tbsp water (roughly, may need to add more depending on consistency)
For the filling;
- 1 tbsp oil
- 1 onion, chopped
- 2 eggs, beaten
- 1 tsp parsley, extra to garnish
For the pastry, add the flour, xanthan gum and butter together, rub in the butter to make breadcrumbs. Add in the beetroot juice and water and mix to form a dough. Wrap in clingfilm and pop in the fridge for 30 minutes.
Roll out the pastry, cut into 12 rounds and press into a cupcake tin. Bake for 10 minutes.
For the filling, cook the onion and the beetroot in the oil for about 10 minutes until soft. Beat the eggs and add the parsley, then add the onions to the mixture.
Fill the pastry cases evenly and bake for a further 10 minutes.