Roasted beet and goat cheese quiche

Preparation -- 15 minutes + waiting time

Start with the pie crust. Combine flour, salt and sugar. Divide the cold butter into small cubes and add them little by little while you keep on kneading.

The dough will look crumbled, then also add the ice water little by little until it forms a dough ball. Wrap with cling film and refrigerate for about an hour. Coat the pie dish with butter.

Divide the roasted or cooked beats into wedges and set aside. Peel and finely chop the garlic. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. 

Finishing the roasted beet and goat cheese quiche -- 50 minutes

Dust your work surface and rolling-pin with flour and roll out the dough until it fits in the pie dish. Transfer the dough into the pie dish and press it in with your hands.

Poke holes in the bottom with a fork an put a piece of parchment paper on top. Fill the parchment paper with blind baking beans and bake the pie crust for about 15 minutes in the pre-heated oven, or until the crust start to become a bit firm and golden brown.

Meanwhile cook the bacon in a skillet until they're crispy and then add the garlic for about a minute. Combine eggs and cream in a bowl and finely chop the sage leaves and add them to the bowl.

Season with pepper and salt, be careful with the salt because the bacon and cheese are also salty. Remove the pie crust from the oven, and remove the blind baking beans and piece of parchment paper.

Divide the beet wedges over the bottom and drizzle with a tablespoon of honey. Divide bacon and garlic and then the egg mixture. Divide goat's cheese into slices over the quiche and finish with a bit of grated parmesan cheese.

Bake the quiche in the oven for about half an hour. The exact time depends on the oven. Meanwhile coarsely chop the hazelnuts and divide them over the quiche as soon as it comes out of the oven.

You can also garnish with some more sage if you like, enjoy!