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Close-up of a freshly baked savory quiche with a golden crust, creamy filling, goat cheese, and chopped pecans, resting on a wooden cutting board.

This quiche is a showstopper—the kind of dish that looks beautiful on the table and tastes even better. It’s made with creamy goat cheese, sweet beets, and crunchy roasted nuts, all baked into a golden, flaky pie crust. The bright pink color alone is enough to make people ask for the recipe.

Whether you’re serving it at a brunch, packing it for a picnic, or just making a cozy dinner at home, this red beetroot quiche is something special. It’s earthy, creamy, tangy, and crunchy—all at once.

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A golden red beetroot quiche with goat cheese on a wooden board, with text overlay that reads: "Homemade Beetroot Quiche Recipe – With goat cheese and pecan nuts!" and the URL livelifefromscratch.com at the bottom.

What you’ll love about this recipe

BEAUTIFUL & FLAVORFUL – The beets give this quiche a stunning pink color, while the goat cheese and thyme bring rich, savory depth.
READY FOR COMPANY – Whether it’s brunch, lunch, or dinner, this dish always feels a little fancy—but it’s actually easy to make!
GREAT FOR USING PRE-COOKED BEETS – Use vacuum-packed or roasted beets to skip a step and save time.
CRUNCHY, CREAMY, EARTHY – The combo of toasted nuts, tangy goat cheese, and sweet beetroot is pure comfort food with a twist.
WORKS WITH SUBSTITUTIONS – No goat cheese? Use feta or brie. No pecans? Try walnuts or hazelnuts. It’s flexible and still delicious.

Let’s Talk Ingredients

Overhead view of labeled ingredients for a red beetroot quiche, including crème fraîche, goat cheese, beetroot, red onion, fresh thyme, salt, pepper, pie crust, pecan nuts, butter, and eggs.

Beets

You’ll want pre-cooked beets for this recipe—either vacuum-packed or roasted ahead of time. They slice easily and blend into the filling without releasing too much moisture.

Want to grow your own? Check out my Beginner’s Guide on How to Grow Beetroots in Your Garden. We’ve had great results with red and golden beets in our own garden—they’re easy to grow, and you can harvest more than once in a season with proper timing.

If you use your homegrown beetroots, be sure to cook them until tender before adding them to the quiche. This should take about 30 to 50 minutes, depending on how big they are.

Goat Cheese

Both fresh and aged goat cheese work well here. Fresh goat cheese melts more into the quiche; aged goat cheese gives you pockets of salty tang.

Crème Fraîche

This makes the egg filling rich and creamy with just a hint of tang. If you don’t have crème fraîche, you can substitute sour cream or full-fat Greek yogurt in a pinch.

Nuts

Toasted pecans or walnuts add crunch and a lovely earthy flavor that pairs perfectly with the beets and cheese.

Step-by-Step Instructions

Start by preheating your oven. While it’s warming up, slice the red onion and the cooked beets into thin rounds. Chop the pecans and pull the thyme leaves off their stems so everything’s ready to go.

If you’re using toasted nuts (which I highly recommend!), heat a dry skillet over medium heat. Once it’s hot, toss in the chopped pecans—no oil needed. Shake the pan often and keep an eye on them, as they toast quickly. After a couple of minutes, when they smell fragrant and look slightly browned, transfer them to a bowl to cool.

In a large bowl, whisk the eggs together with the crème fraîche, and add thyme, salt, and pepper. Make sure to set one yolk aside for brushing the crust later.

Left: A metal bowl with eggs and crème fraîche before mixing. Right: Smooth quiche filling mixture topped with fresh thyme and black pepper.

Next, grease your springform pan with a bit of butter and line the bottom with parchment paper.

Overhead view of a springform pan lined with parchment paper and greased with butter, placed on a wooden surface.

Roll out your pie crust and gently press it into the pan.

Left: A ball of pie dough dusted with flour on a wooden surface next to a rolling pin. Right: The same dough rolled out into a flat, round sheet ready for use.

Left: Rolled-out pie crust partially placed into a springform pan lined with parchment paper. Right: Pie crust fully shaped and pressed into the pan, ready for filling.

Use a fork to poke a few holes in the bottom—this helps prevent air bubbles.

Close-up of an unbaked pie crust pressed into a springform pan, with evenly spaced fork marks pricked into the bottom to prevent bubbling during baking.

Now it’s time to build the quiche. Layer the sliced beets and onion over the crust, and crumble the goat cheese.

Close-up of an unbaked quiche in a springform pan, filled with sliced red beetroot, red onion, and crumbled goat cheese on top of a raw pie crust.

Brush the edges of the crust with the reserved egg yolk, and then pour the egg mixture on top. Top it off by scattering the toasted pecans.

Side-by-side images of an unbaked quiche in a springform pan. Left: the crust is filled with sliced beetroot and crumbled goat cheese. Right: the same filling now covered with egg mixture and topped with chopped pecan nuts, ready to bake.

Finally, place the quiche in the oven and bake until the top is golden and a skewer inserted in the center comes out clean.

Close-up of a baked red beetroot quiche with goat cheese and pecans in a golden, flaky crust, resting on a wooden cutting board with a sprig of fresh thyme beside it.

Variations to Try

Use golden beets for a different color and slightly milder flavor
Swap the goat cheese for feta or brie
Use hazelnuts instead of pecans or walnuts
Add greens like spinach or arugula for extra color and nutrients

Tips for Success

Don’t skip poking holes in the crust—it prevents bubbling.
Want extra crisp edges? Blind bake the crust for 10 minutes before adding the filling.
Let the quiche cool for 10–15 minutes before slicing so it holds together better.
No skewer? Use a fork handle or butter knife to test for doneness.

Tools you’ll need

Springform pan – to keep your quiche together until it’s baked
Rolling pin – to roll out the pie crust
Whisk or fork – to whisk the eggs, crème fraîche, and thyme together
Parchment paper – to prevent your pie crust from sticking to the springform pan
Pastry brush – to brush egg yolk onto the pie crust
Skewer or fork – for testing doneness

Prep Time:15

Cook Time:45

Equipment

1 Skillet optional
1 whisk
1 fork
1 Parchment paper
1 spring form
1 Rolling Pin
1 pastry brush
1 skewer optional

Ingredients

6 eggs
1 red onion
3 large (300-350 g) red beets or 4 small beets (pre-cooked)
6 oz (170 g) goat cheese fresh or aged
1 pie crust
3-4 sprigs fresh thyme
pepper and salt to taste
½ cup (50 g) pecan nuts or walnuts
¾ cup (200 g) crème fraîche
1 tsp (5 g) butter

Instructions

Preheat the oven to 356°F (or 180°C).
Slice one red onion thinly, and 3 or 4 red beets, chop ½ a cup of pecan nuts, and pull the thyme off 3 stems.
If you want to add roasted nuts, place a skillet over medium heat. Once it’s hot, add the pecan nuts—no oil needed. Keep a close eye on them, as they can burn quickly. Shake the skillet often to ensure they roast evenly. After about 2 minutes, when the nuts are fragrant and lightly browned, transfer them to a bowl to cool.
Add 5 eggs and 1 egg white to a bowl, and whisk them together with 1 cup of crème fraîche, salt, pepper, and the thyme leaves.
Note: Keep one egg yolk to brush the sides of the pie crust.
Take the spring form, the parchment paper, and 1 tsp of butter. Grease the spring form with the butter and put the parchment paper in the spring form (see image).
Roll out one piece of pie crust and put it in the pre-greased spring form.
Take your fork and make some holes in the bottom of the pie crust.
Lay the thin slices of the red onion and the slices of red beets on the pie crust, and crumble the goat cheese on top.
Take the egg yolk from the second step, and brush the sides of the pie crust with it.
Add the egg, thyme, and crème fraîche mixture, and scatter the chopped nuts on top of the quiche filling.
Put the quiche in the preheated oven and bake for about 45 minutes.
Your quiche is ready when a skewer comes out clean after inserting it into the center.

Notes

Don’t have any skewers lying around in your kitchen? You can also use a knitting pin, the handle of a fork or spoon, or a knife. As long as the object you use comes out clean, your quiche is done!
Change the goat cheese for feta or brie, and the pecan nuts with walnuts.
Golden beetroots are just as delicious as red ones!

Servings: 4 people

Final Thoughts

This red beetroot and goat cheese quiche is one of those dishes that feels a little fancy, even though it’s made with humble ingredients. It’s as beautiful as it is delicious, and it works just as well on a weeknight as it does on a special occasion.

Let me know in the comments—would you try this with golden beets or stick to classic red?

Red Beetroot Quiche with Goat Cheese

What you’ll love about this recipe