Beetroot Pie

How to prepare a delicious beetroot pie

For the pastry

• Combine the flour mix, cornflour, xanthan gum, shortening, beaten egg, and a good pinch of salt in a food processor.
• Pulse until a rough ball of pastry forms around the blades of the processor; add some water if too dry or more flour mix if too wet.
• Turn out and shape into a ball. Wrap in clingfilm and chill for 30 minutes.
• After chilling, preheat the oven to 170°C (150° fan)| gas 3.
• Turn out the pastry and roll out into a rectangle about 0.75 cm | 0.333" thick. Use it to line the base and sides of an 18 cm | 7" round springform tart tin or pie dish, pressing it into the base and sides with your fingertips.
• Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans.
• Blind bake for 10-15 minutes until just browned.
• Remove from the oven and discard the paper and beans.

For the filling

• Heat the olive oil in a large sauté pan set over a medium heat until hot.
• Add the fennel and a pinch of salt, sweating until softened, about 5-6 minutes.
• Remove from the heat and stir in the beetroot slices.
• Season to taste with salt and pepper.
• Whisk together the eggs, milk, nutritional yeast, and grated cheese in a measuring jug or mixing bowl. Season with salt and pepper.
• Layer the fennel and beetroot into the pastry, pouring the egg mixture on top, letting it run between the fennel and beetroot by tilting them up with a fork.
• Bake the quiche for about 45-55 minutes until the pastry is cooked through and the filling is set and golden on top.
• Remove from the oven to a wire rack to cool.

To serve

Once cool, turn out from the tin and garnish with some more grated cheese, a pinch of dried thyme, a drizzle of balsamic vinegar, and some lamb's lettuce before slicing and serving.