Russian Quiche (with Beets and Dill) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh beetroot (about 4 medium beets)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely sliced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">200g sour cream</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">30g fresh dill, chopped</li><li class="ingredients-single-item">100g feta cheese, crumbled (or tvorog)</li><li class="ingredients-single-item">½ tsp ground black pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp horseradish, freshly grated (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Wrap each beetroot in foil and place on a baking tray. Roast for 45-60 minutes until tender when pierced with a knife. The slow roasting concentrates the beets' natural sweetness while maintaining their vibrant color. Allow to cool, then peel and cut into 1cm cubes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the beets roast, make your pastry. In a large bowl or food processor, combine flour and salt. Add the cold cubed butter and rub with your fingertips (or pulse) until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg yolk and 3 tablespoons of ice-cold water, mixing with a fork until the dough just comes together (add the final tablespoon if needed). The egg yolk enriches the dough while providing structure. Form into a disc, wrap in cling film, and refrigerate for 30 minutes. Chilling relaxes the gluten and firms the butter for a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, heat the olive oil in a frying pan over medium-low heat. Add the sliced onions and a pinch of salt, cooking gently for 15-20 minutes until soft and translucent but not browned. The slow cooking develops sweetness without color. Add the garlic and cook for another minute until fragrant. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully transfer to the tin, pressing into the corners without stretching the dough. Trim excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork and refrigerate for 15 minutes to prevent shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce oven temperature to 190°C (170°C fan). Line the chilled pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and pale golden. The blind baking ensures your pastry won't develop a soggy bottom once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the sour cream, double cream, and eggs until smooth. Fold in the cooled onions, most of the dill (reserve some for garnish), feta cheese, salt, pepper, and horseradish if using. Gently mix in the cubed beetroot, being careful not to mash them or overmix – this maintains distinct pieces in the final quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into the pre-baked pastry case and smooth the top. Place on a baking sheet and bake in the oven for 30-35 minutes until the filling is set but still has a slight wobble in the center. The custard will continue setting as it cools, so avoid overbaking which can lead to a grainy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool for at least 20 minutes before removing from the tin – this cooling period helps the filling set completely for clean slices. Sprinkle with the reserved fresh dill just before serving. The quiche can be enjoyed warm or at room temperature, and pairs beautifully with a crisp green salad or extra sour cream on the side.</li></ol>