Roasted Beet & Lamb Quiche With Spelt Crust

This Roasted Beet & Lamb Quiche with Spelt Crust celebrates the transitional season, highlighting the best locally available ingredients as we move from winter into spring. The earthy sweetness of roasted beets pairs beautifully with the rich, savory flavor of ground lamb, all encased in a nutty, rustic spelt flour crust. This dish reflects the farm-to-table philosophy, using fresh, local, and flavorful ingredients.

The quiche is light yet satisfying, making it perfect for any meal of the day—whether you're serving it for brunch, lunch, or a simple dinner. Adding creamy goat cheese and fresh parsley elevates the dish, adding a touch of tang and brightness that complements the heartiness of the lamb and beets. This quiche is not only delicious but also packed with nutrients, making it a wholesome and nourishing choice as we transition into the warmer months.

Ingredients

Spelt Flour Crust

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

Filling

• 2 medium-sized 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

Directions

Prepare the Spelt Flour Crust

1. Make the Dough:
   Preheat your oven to 350°F (175°C). Begin by cubing the cold butter into 1/2-inch pieces and placing it back in the freezer to chill. In a food processor, pulse the spelt flour and fine sea salt until well combined. Add the chilled butter and pulse 12-16 times until the mixture resembles a coarse meal with some pea-sized pieces of butter remaining. This will help create a flaky crust.
2. Form the Dough:
   With the machine running, slowly drizzle in the ice water, 1 tablespoon at a time, until the dough begins to come together. It should still be crumbly but should hold together when pinched. Be careful not to overmix the dough. Form the dough into a disk, wrap it tightly in plastic or beeswax wrap, and place it in the freezer to chill until firm, about 15-20 minutes.
3. Roll Out and Pre-Bake the Crust:
   Roll out the chilled dough into a 12-inch round on a lightly floured surface. Carefully transfer it to a lightly greased 10-inch pie pan, pressing it into the bottom and sides. Trim any excess dough, fold the overhang under, and crimp the edges. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking. Pre-bake the crust for 20 minutes, then remove it from the oven and set it aside. Increase the oven temperature to 450°F (230°C).

Roast the Beets and Prepare the Filling

1. Roast the Vegetables:
   Toss the chopped beets and onion with olive oil and season with salt and pepper. Spread them on a baking sheet and roast in the oven until tender and slightly caramelized, about 25 minutes, tossing halfway through. Once done, remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
2. Cook the Lamb:
   Heat a small amount of olive oil over medium-high heat in a large cast iron skillet. Add the ground lamb, dried parsley, crushed red pepper flakes, ground nutmeg, and a hefty pinch of salt. Cook, stirring frequently and breaking up the meat with a wooden spoon, until the lamb is no longer pink and fully cooked. Stir in the roasted beets and onions, mixing everything thoroughly.

Assemble and Bake the Quiche

1. Prepare the Egg Mixture:
   Whisk together the beaten eggs, whole milk, and a pinch of salt and pepper in a medium bowl. The egg mixture should be well-combined and slightly frothy.
2. Assemble the Quiche:
   Remove the pie weights or beans from the pre-baked crust. Spread the lamb and beet filling evenly over the bottom of the crust. Pour the egg mixture over the filling, allowing it to seep into all the crevices. Sprinkle the top with crumbled goat cheese and chopped fresh parsley. This will add a tangy creaminess to the quiche, balancing the rich flavors of the lamb and beets.
3. Bake the Quiche:
   Place the quiche back into the oven and bake at 375°F (190°C) until the eggs are set and the crust is golden brown, about 35-40 minutes. The quiche should be slightly puffed and firm to the touch. If the crust turns brown too quickly, you can cover the edges with foil to prevent burning.

Cool and Serve

1. Cool and Slice:
   Once baked, remove the quiche from the oven and let it cool for about 15 minutes before slicing. This resting period allows the quiche to set fully, making it easier to slice and serve. Sprinkle the top with a pinch of flaky sea salt for added texture and flavor.

Additional Tips

• Make-Ahead: The crust can be made a day ahead and stored in the refrigerator until ready. The entire quiche can also be prepared in advance and reheated gently in the oven before serving.
• Variations: Feel free to experiment with different fillings. Spinach, mushrooms, or roasted red peppers would also pair well with the lamb and beets.
• Serving Suggestions: This quiche is delightful served warm or at room temperature, accompanied by a simple green salad or roasted vegetables. It also pairs beautifully with a glass of red wine like Pinot Noir or a light Merlot.

This Roasted Beet & Lamb Quiche with Spelt Crust is a wonderful way to celebrate the changing seasons with a hearty and refreshing dish. The combination of savory lamb, sweet roasted beets, and the nutty spelt crust makes this quiche a standout dish, perfect for any meal. Whether you’re serving it for brunch, lunch, or dinner, it’s sure to be a hit with family and friends. Enjoy!