An unlikely combination of fresh dill weed, cayenne pepper, tangy beet sauerkraut, and sweet cheddar cheese meld together to create one of the most amazing flavors you can possibly imagine for this easy homemade quiche.

The idea stemmed from an old favorite recipe of “Angry Red Planet” (cooked beets and carrots with cayenne, white cheddar, and tamari roasted almonds) and my favorite spirulina kale chips (discontinued 😢) made with both dill and cayenne.

The end result is truly incredible. – oh, and beautiful.

Enjoy

Sweet Cheddar Beet Kraut Cayenne Quiche

Sweet Cheddar Beet Kraut Cayenne Quiche

Crust:
6 Tbs. ice cold butter, cubed into 1″ pieces
1 1/2 cups all purpose flour
1 large egg
1 Tbs. vinegar
zest of 1 lemon
2-3 Tbs. ice water

Combine all the ingredients in the large bowl of a food processor (except for the water). Pulse until crumbly. Add a touch of water and continue to pulse and add water until the mixture becomes beady.

Transfer to parchment paper and form into a dough mound.

Top with another layer of parchment paper and roll out into a circle, large enough for a 9″ pie plate. Transfer to the pie plate, folding under and fluting the edges. Chill for 30-60 minutes.

Preheat oven to 425 degrees.

Sweet Cheddar Beet Kraut Cayenne Filling:
4 large eggs
16 oz. sweet aged cheddar cheese, chopped
1 cup red beet sauerkraut
sea salt and pepper
1 Tbs. fresh dill weed, minced + additional for garnish
2 tsp. cayenne pepper + additional for garnish

Whisk together the eggs until fluffy.
Stir in the remaining ingredients.

Pour over the prepared pie crust.

Bake for 40-45 minutes, until bubbly in the center and the crust is golden brown.

Remove from the oven and cool for several hours to set before slicing.

Top with fresh dill weed and additional cayenne pepper for visual delight!