Beetroot Pie
Purple veggie pie
Crust:
- 3.5 dl flour
- 115 g butter (cold)
- 75 - 100 ml water
- 0.25 tsp salt
Pie:
- 5-8 red beets
- 3-4 white onions
- 250 ml milk
- 4 eggs
- 1 tsp white pepper (ground)
- 1 tbsp paprika (ground)
- 2 tsp coriander seed (ground)
- 1 tsp allspice (ground)
- 1 tsp cardamom (ground)
- 0.5 tsp salt
Crust:
Cut butter into small bits.
Pulse butter into dry ingredients in food processor.
Pulse in water until it comes together into a ball.
Press into a pie dish, and poke a few holes with a fork.
Pie:
Pre-heat oven to 180°C.
Slice onions and brown on medium heat in skillet, about 10 minutes.
Roughly grate beets.
Mix milk, eggs, and spices in a bowl.
Put grated beets in pie form, and top with browned onions.
Pour egg mixture over the filling.
Bake for 20 minutes at 180°C, then lower yeat to 165°C and bake for another 45 minutes.
Let cool for 20 minutes.