Beetroot & Kumera Quiche

Lisa Guy

Written by Lisa Guy

February 7, 2023


This wholesome quiche is brought to you by one of our in-house Recipe Curators, Naturopath Lisa Guy.  Made with beetroot and kumera, this quiche provides plenty of protective antioxidants that are crucial for neutralizing cell damaging free radicals. Kumera is also an excellent source of beta-carotene, which converted to vitamin A in the body to help support good eyesight and to help prevent degenerative eye conditions like macular degeneration.


1/2 cup almond meal
1/3 cup wholemeal spelt flour
1/4 cup chia seeds
1 cup rolled oats
Pinch sea salt
80g organic grass-fed butter


1 cup diced sweet potato (1/2 medium sweet potato)
1 small onion, finely chopped
3 cloves garlic, crushed
2 tbsp apple-cider vinegar
2 heaped tbsp raw honey
Pinch of sea salt & pepper
Small handful fresh mint, roughly chopped
4 organic eggs
100mL organic milk of choice
Handful crumbled feta

Decorate with either nuts or seeds of choice (walnuts, pepitas, sunflower seeds) or fresh rosemary.

beetroot and kumera quiche recipe
farm fresh mint
farm fresh eggs


1) Set oven temperature to 200*C and line two baking trays with baking paper.

2) Toss vegetables in olive oil. Toss beetroot separately so all of your vegetables don’t turn red.

3) Grease around the quiche with some butter then line the bottom with some baking paper.

4) Press base mixture down into the tin and press it down evenly so it comes all the way up sides. Try to make base as thin as you can. With fork, make some holes in bottom of base.

5) Put base in oven for 13 minutes and then set it aside to cool.

6) Lightly brush kumera pieces with olive oil then bake them in oven for around 30–35 mins until soft. While they’re cooking prepare the filling.

7) In large frying pan over medium heat, sauté onion 
for 4 mins in olive oil. Add beetroot, garlic and rosemary and cook for further 10 mins. Add apple-cider vinegar, honey, mint and sea salt and pepper and cook for another 2 mins then set aside.

8) In medium bowl whisk eggs and milk and then add beetroot mix. Mix well.

9) Pour egg mixture over base then top with sweet potato and feta and decorate with nuts or seeds of your choice.

10) Put your quiche in oven for 50– 55 mins until it starts to brown and a knife comes out cleanly from the centre.

Tip: Use gloves to grate beetroot to prevent staining.