Oat Crust Quiche with Salmon and Beetroot

We make this quiche so so often and love being as creative as possible when it comes to what we put in it. More and more though have we found ourselves recreating this particular salmon & beetroot combo, so here it goes now for the world to enjoy as well.

The crust is something you will love us for forever and the filling of salmon, beetroot & SPICETUB Egg Master is just the very tasty cherry on top.

Oat Crust Quiche with Beetroot and Salmon
Oat Crust Quiche with Beetroot and Salmon

Serves 4 | Prep Time 15min | Total Time 50min


Oat Crust
3/4 cup rolled oats
1/2 cup plain flour
1/4 tsp salt
3 tbsp butter
3 tbsp milk

3 tsp olive oil
1 white onion
2 beetroot, raw
200g of smoked salmon
5 large eggs
1 cup milk
2/3 cup grated cheese
2 hand sprinkles of SPICETUB Egg Master (= 1 tsp)


Preheat your oven to 200 degrees Celsius and lightly grease a 23cm (9-inch) pie dish with cooking spray or a little bit of butter.
Half and thinly slice the onion and grate the beetroot. Cut the asparagus into 2cm long pieces.
Add the oats, flour and salt in the bowl of your food processor and pulse 3 times to combine. Add the butter and pulse until you get a pebbly course texture (about 10 pulses). Add the milk (for crust) and pulse again to combine (3 to 5 times). Form the mixture into a ball and place it between 2 large pieces of baking paper. Roll out into a circle about 26cm in diameter. Take away the top sheet of baking paper. Gently flip the crust placing it onto the pie dish and remove the second sheet of baking paper. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
While the crust is in the oven, heat the olive oil in a large pan over a low-medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelised, about 3 minutes. Add the beetroot and cook, stirring occasionally, until softened, about 7 minutes. In a medium bowl whisk together the eggs and milk. 
Sprinkle the grated cheese into the pie crust. Layer the smoked salmon and top with the beetroot-onion mixture. Pour the egg mixture on top. Generously sprinkle the SPICETUB Egg Master on top.
Reduce your oven temperature to 175 degrees Celsius. Bake for 35 minutes or until a knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into wedges. Serve & enjoy.


Written by Svenja Collins from SPICETUB