Culinary Guides

A hearty quiche for the shoulder season, when there are still beets in the ground. Roasted beets bring an earthy sweetness that plays off the ground lamb, all held together with eggs in a nutty spelt crust. Goat cheese and parsley on top keep it from feeling heavy. It reheats well, so it is good for brunch or a make-ahead dinner.

For the spelt crust

• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 1/4 cups spelt flour
• 1/4 teaspoon fine sea salt
• 3 to 5 tablespoons ice water

For the filling

• 2 medium beets, cut into 1/4-inch pieces
• 1 small onion, chopped
• Olive oil
• 1 pound ground lamb
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground nutmeg
• Hefty pinch of salt
• 5 large eggs, beaten
• 1/2 cup whole milk
• Salt and pepper to taste
• 4 ounces goat cheese, crumbled
• 1/4 cup finely chopped fresh parsley
• Flaky sea salt for topping

Make and pre-bake the crust

1. Heat the oven to 350F (175C). Pulse the spelt flour and sea salt in a food processor, add the cold butter, and pulse 12 to 16 times until it looks like coarse meal with pea-sized bits of butter.
2. With the machine running, drizzle in the ice water a tablespoon at a time until the dough just holds together. Shape into a disk, wrap, and chill in the freezer 15 to 20 minutes.
3. Roll the dough into a 12-inch round and fit it into a greased 10-inch pie pan. Trim, crimp the edges, line with parchment, and fill with pie weights or dried beans. Pre-bake 20 minutes, then set aside. Raise the oven to 450F (230C).

Roast the beets and cook the lamb

1. Toss the beets and onion with olive oil, salt, and pepper. Roast until tender and caramelized, about 25 minutes, tossing halfway. Lower the oven to 375F (190C).
2. Brown the ground lamb in a little olive oil with the dried parsley, red pepper flakes, nutmeg, and salt, breaking it up, until cooked through. Stir in the roasted beets and onion.

Assemble and bake

1. Whisk the eggs, milk, and a pinch of salt and pepper. Remove the pie weights, spread the lamb and beet filling in the crust, and pour the egg mixture over it. Scatter goat cheese and chopped parsley on top.
2. Bake at 375F for 35 to 40 minutes, until set and golden. Cover the crust edges with foil if they brown too fast. Rest 15 minutes, finish with flaky salt, and slice.

Grower's tip: pull beets when they are between golf-ball and tennis-ball size. Bigger roots turn woody and lose their sweetness. Do not toss the tops either, the young beet greens are good sauteed like chard.

This quiche starts in the garden. Grow your own from our beet seeds, onion seeds, and a patch of parsley.