I created this recipe and I admit it does take some time to prepare but it is delicious, energy rich and I have eaten it for lunch, dinner, even breakfast! It has saved me on days on the move when working or commuting through mealtimes. You can bake in advance and keep fresh covered in a foil wrap.

RECIPE 

INGREDIENTS

Root beetroot x 1 bunch (4 beetroots)

Red onions X 4 (sliced in rounds)

Rye flour (organic Doves Farm) x 125g

White flour (strong white organic Doves Farm) x 25g

Butter x 70g

Free range eggs x 4

0% fat natural yogurt x 1/2 the tub

Fresh rosemary x as much as you like!

Pecans x 1 handful

Walnuts x 1 handful

Sea salt

black pepper

OPTIONAL - crumbled feta cheese or goats cheese

METHOD

Crust:

Line an oven proof quiche/tart dish with oven paper 

Sieve rye and white flours in a bowl

Cube butter at room temperature + add to flour rubbing in using fingertips to create a crumb texture

Add approx 5 tablespoons cold water + mix to form a ball

 Roll out on a floured board into a round shape + place into the dish + prick a few times using a fork 

Blind bake for approx. 8 mins @ 170 degree/fan oven 

 Fillings:

Peel beetroots and slice in rounds

Lay flat on a baking tray and roast naked (no oil) for approx 30 mins turning once 

Warm olive oil on a pan

Peel and slice onions in rounds and gently soften on the pan adding squeeze of honey or agave nectar

Whisk eggs & yogurt in a jug + add salt & pepper

Shred rosemary off the vines

Break nuts in half using hands

 Prepare to bake:

Remove rye base/crust from oven + layer the fillings as:

layer 1. red onions on the base

layer 2. beetroot and feta/goats cheese if you fancy

layer 3. nuts & rosemary

layer 4. pour eggs & yogurt on top

Bake for 40 mins at 170 C turning the dish half way

Serve with and extra sprinkling of sea salt, green salad or any choice of salads

 Enjoy :)