Beet and potato quiche

Today I am going to share with you a simple yet very impressive quiche. It is simply a shell of dough filled with alternating slices of potatoes, beets and cheese, but the play of flavors and textures makes it a rather interesting dish. Plus it looks quite stunning!

Beet and Potatoes quiche (1)


I suggest eating this warm, when the cheese is all melty and its flavor is at its most intense. But as all quiches, you can also prepare it ahead of time and eat it cold.

Anyway, hot or cold, I hope you enjoy it!

Beet and potato quiche

Yield: 4 Servings

Beet and potato quiche


  • 1 roll puff pastry or your preferred quiche dough
  • 1 large cooked beet (steamed or oven roasted)
  • 1-2 cooked potatoes (boiled or steamed)
  • 2-3 oz taleggio or Camembert
  • milk


  1. Line a tart pan with the dough.
  2. Slice the beet, the potatoes and the cheese.
  3. Arrange the slices alternating a slice of potatoes, one of beet and one of cheese.
  4. Add enough milk to cover the bottom of the quiche.
  5. Place in a 375F oven for 30 minutes or until the cheese starts bubbling and the crust is golden brown.

This entry was posted in Almost vegan, Appetizer, Quiche, Vegetarian and tagged , , , . Bookmark the permalink.

6 Responses to Beet and potato quiche

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  2. I am all game for new quiche types. I could eat quiche every single day. Lovely idea Polam to combine beets with potatoes. =)

  3. I love the combination of ingredients, it looks beautiful and it may be a new way to get the family to eat beets… which I personally love.

  4. What a great sounding quiche! I haven’t had that combo before but I can imagine that it would really work well together 😀

  5. Wow, this is very pretty!! Love beets. 🙂

  6. I’m not a huge beet fan, but you had me at camembert!

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