Colourful beetroot quiche

Ingredients

• 400 g Homemade vegan pie crust
• 200 g Beet, cooked and peeled
• 150 g Golden beets, cooked and peeled
• 150 ml Half and half cream
• 6 pcs Eggs
• 150 g Zucchini, sliced long way
• 150 g Carrots, peeled, long way sliced
• 1 pinch Sea salt
• 1 tbsp Dill weed, fresh, finely chopped

Method

1. Preheat oven to 180°C.
2. Roll the pie crust, and lay on 24-26 cm pie tart case.
3. Line the inside part of the pie crust all the way to the edges with baking paper then fill it with dried beans to ensure the crust holds its shape, then bake for around 10 minutes.
4. Remove the pie crust from the oven and allow to cool.
5. Mix in a bowl the egg, salt, pepper, dill and cream.
6. Roll the long way sliced beetroot, golden beetroot, zucchini and carrot mixed in the tart case.
7. Fill with the egg mix.
8. Bake for around 25-30 minutes.
9. Insert a knife at the center, it should emerge clean.
10. Allow the quiche to cool for 5 minutes and you are ready to serve.
11. Sprinkel with dill before serve it.