As soon as I saw this recipe I wanted it in my stomach.
I saw that color and I saw that crust and I knew it had to be made in my kitchen. I wanted to add goat cheese to this recipe but my hookup is all backed up. It’s probably a hard thing being the only organic goat cheese operation in Korea. So I substituted tofu for the cheese because I just wanted to give the eggs some creaminess. The crust is whole wheat white flour but I’ve made it several times with white flour.
The beets taste mildly sweet and blends with the eggy creaminess and crusty dough like the best of middle school friends.
- 3 large beets
- 2 eggs
- 1 cup of soft tofu
- 2-3 pieces of cooked bacon | optional
- fresh oragano
- salt + pepper to taste
- recipe for buttery pie crust | I substituted whole wheat white flour and added 1/4 more ice water.
Peel your beets, brush with oil and place in aluminum foil. Bake in an oven at 200 C for about 45 minutes or until soft.
Prepare your dough and place it in the refrigerator for at least 30 minutes.
Remove your beets, shred them and place them in a bowl. In a different bowl, beat your eggs. Mush your tofu into a…well…mush. Pop in the egg bowl and mix together with oregano, salt and pepper.
Take your dough out of the refrigerator and roll out. Place in a pie pan and do an ugly decoration with the extra bit on top. Or you can make it look nice because you’re probably better at it than I am . Poke a whole bunch of holes into the bottom. Bake for fifteen minutes in a 200 C oven. Remove.
Add your beetroot to the bottom and then your egg mixture on top of the pre-baked pie crust. Add pieces of bacon on top of that. Pop back into the oven for 15-20 minutes at 180C, or until eggs are set.
Recipe adapted from: Nami Nami