Recipe of the day: Beetroot and feta mini quiches

2026-03-05 - 15:13

Brighten up your snack table or brunch spread with these delightful Beetroot and Feta Mini Quiches. Perfectly sized for entertaining or meal prepping, these quiches combine the earthy sweetness of beetroot with the creamy tang of feta cheese, all nestled in a golden, flaky pastry crust. Their vibrant colour and balanced flavours make them as visually appealing as they are delicious. ALSO READ: Recipe of the day: Whole baked snoek with peach and rosemary butter Prep: 15 min Cook: 45 min Serves: 6 Ingredients 1⁄4 Onion, thinly sliced 1 Garlic clove, smashed Thyme sprigs Oil 1⁄2 cup beetroot grated in vinegar 4 Eggs 1⁄4 cup Milk Salt and pepper, a pinch of each 80ml Feta, crumbled Method Place the onion, garlic clove, thyme, and a drizzle of olive oil in a pan and fry over a medium heat until the onion is soft and browned. Grease 6 holes of a muffin tin with spray and cook. In a jug, whisk your eggs and milk together along with the salt and pepper. Share the onion mixture evenly among the mini muffin pan. Leave the thyme stalks and garlic aside. Share the beetroot evenly between the muffin holes. Crumble the feta into each muffin hole. Pour the egg mix into each hole, making sure it doesn’t spill out. Bake in the oven for 20 -25 minutes or until the quiches have puffed up and are golden brown, and don’t wobble when you jiggle the pan. Leave to cool before removing from the pan, loosening the edges with a small knife. Recipe supplied by Koo.co.za Print Recipe of the day: Beetroot and Feta Mini Quiches Whether served warm or at room temperature, these mini quiches are sure to impress your guests and add a pop of color to any occasion. Author: Thami Kwazi Ingredients 1⁄4 Onion, thinly sliced 1 Garlic clove, smashed Thyme sprigs Oil 1⁄2 cup KOO Beetroot grated in vinegar 4 Eggs 1⁄4 cup Milk Salt and pepper a pinch of each 80ml Feta, crumbled Instructions Place the onion, garlic clove, thyme, and a drizzle of olive oil in a pan and fry over a medium heat until the onion is soft and browned. Grease 6 holes of a muffin tin with spray and cook. In a jug, whisk your eggs and milk together along with the salt and pepper. Share the onion mixture evenly among the mini muffin pan. Leave the thyme stalks and garlic aside. Share the beetroot evenly between the muffin holes. Crumble the feta into each muffin hole. Pour the egg mix into each hole, making sure it doesn’t spill out. Bake in the oven for 20 -25 minutes or until the quiches have puffed up and are golden brown, and don’t wobble when you jiggle the pan. Leave to cool before removing from the pan, loosening the edges with a small knife.