Quiche with Beets & Chèvre

For a recent pot luck lunch at work, I decided to make mini quiches as they're extremely easy to make and I already had all the ingredients at home. (Except pastry, and to save time I just bought pre-made shells.) I started off making Asparagus & Boursin Quiche, but when I ran out of boursin cheese I was forced to think on my feet. Our beet harvest came up last weekend, so with a fridge full of them it seemed like the easiest thing to use. Luckily, quiches are extremely forgiving and it's easy to simply toss things together.

Beetroot & Chèvre Quiche (makes 8-9 appetizer size):
2-3 medium beets, peeled & chopped
100g goat cheese
splash red wine
1 egg
salt & pepper
fresh sage, chopped

Put the peeled & chopped beets in a saucepan with water and a bit of red wine. Bring to the boil and let simmer around 20 minutes until cooked, then remove and blitz in the food processor. In a bowl, blend together the beet puree, cheese, egg, a splash of red wine, and add the seasonings to taste. Preheat the oven to 375F/190C. Prebake the pastry shells for 10 minutes to crisp them up, then add the filling and bake for another 15-20 minutes until the centres spring back. Before baking, I added garnishes of cooked carrot flowers - cute!