Eating Locally: Drysdale Goats Cheese
Author: Clare Reilly
- 4 small beetroot
- 1 large kohlrabi
- 120 gm feta
- 6 eggs
- 1 cup cream
- Cut beetroot and kohlrabi in roughly 1cm cubes.
- Coat lightly in oil and roast for 30 mins, or until soft.
- Whisk eggs and cream.
- Place beetroot, kohlrabi and cubed feta into quiche pan, pour egg mix over.
- Bake for 30 minutes, or until browned and firm in the middle.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/eating-locally-drysdale-goats-cheese/