Preheat oven to 180°.
Peel beetroot and onions, and cut into rough different shapes (we did some wedges, some round slices). Place in a roasting tray with a little avocado oil, salt and pepper. Roughly slice the capsicum and place in a separate tray with oil, salt and pepper. Cover both trays with tin foil and roast for 40 minutes. Remove from oven and allow to cool. Remove skins from the capsicum.
While the vegetables are cooling, lightly spray a 30cm wide tart baking tin with oil, and roll the pastry out thinly (about 3-5mm thick). Lay it gently onto the tin, carefully pressing into the corners. Cover the pastry with baking paper and fill the empty case with baking beans or uncooked rice. Bake blind for 15 minutes, remove from oven and remove baking paper and beans.
Increase oven temperature to 200°.
Crack the eggs into a bowl and whisk. Add cream, salt and pepper, and pour carefully into the pastry until it’s ¾ full. Arrange the roasted vegetables in the quiche, then dot the Puhoi Kawau Blue Cheese throughout.
Cook quiche for 15 minutes, or until all the egg has cooked. Serve warm or cold with fresh rocket or watercress.
Tip: This quiche is even more delicious the next day!