Peel the skin off the beetroots, and cut into 5 mm wide semicircular slices.
Slice the garlic, and cut the shallots in half lengthwise.
Saute the shallots in a frying pan for about 5 minutes (without stirring too much, so that they keep their shapes). Add the garlic, and continue sauteing.
When the shallots become soft, add the beetroot and mixed herbs. Pour in 100 ml of water, cover with a lid, and steam-fry for 10 minutes.
In the mean time, roll out the quiche dough, and line a tart plate with it. Preheat the oven to 180°C.
Remove the lid after 10 minutes, add the spinach, and cook briefly. Sprinkle with salt and pepper.
Evenly spread out the sauteed vegetables on the quiche dough.
Crumble the feta cheese on top.
Evenly pour in the beaten egg and milk mixture, and bake in the oven for 35-40 minutes.
Serve with warm simmered vegetables, and enjoy your healthy, delicious quiche dinner.
Story Behind this Recipe
I couldn't forget about the beetroot quiche that I ate at a cafe in my neighborhood. My husband also requested it, so I tried recreating it.
The key is to cut the vegetables into large pieces, and enjoy their tastes. Cut the onion or shallots into large pieces, and saute them by flipping instead of stirring until they become soft. It makes them taste better.