This Carrot Quiche is a delightful vegetarian main that balances the earthy sweetness of fresh carrots with a rich, creamy custard. The flaky buttery crust provides a perfect texture contrast to the soft, spiced filling. Infused with ground coriander and fresh parsley, it offers a sophisticated flavor profile that feels both comforting and elegant. Ideal for a weekend brunch, a light dinner, or a satisfying lunch, this dish comes together easily with pantry staples. It’s a versatile recipe that highlights seasonal vegetables in a classic French style, making it a wonderful choice for sharing with family or friends.
Carrott Quiche
Description
This Carrot Quiche is a delightful vegetarian main that balances the earthy sweetness of fresh carrots with a rich, creamy custard. The flaky buttery crust provides a perfect texture contrast to the soft, spiced filling. Infused with ground coriander and fresh parsley, it offers a sophisticated flavor profile that feels both comforting and elegant. Ideal for a weekend brunch, a light dinner, or a satisfying lunch, this dish comes together easily with pantry staples. It&# 226;ÂÂs a versatile recipe that highlights seasonal vegetables in a classic French style, making it a wonderful choice for sharing with family or friends.Ingredients
Directions
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Prepare the dough by combining flour, egg, butter, salt, and 1-2 tablespoons of water; knead gently until a smooth dough forms.
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Wrap the dough and refrigerate for 60 minutes to allow the butter to firm up and the gluten to relax.
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Peel and wash 22 oz of young, fresh carrots; cut 6 carrots lengthwise in half and slice the remaining carrots thinly.
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Blanch the carrot slices in 1/2 cup of instant meat broth for 6-8 minutes, then drain in a colander and let cool.
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Preheat your oven to 220ðC (425ðF).
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Roll out the chilled dough into a circle large enough to fit your quiche pan and press it into the pan, ensuring the rim is well-defined.
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Prick the bottom of the dough multiple times with a fork, cover with wax paper, and fill with dry beans to blind bake.
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Bake the crust for 10 minutes, then remove the wax paper and beans.
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Arrange the thin carrot slices in the bottom of the partially baked crust and place the halved carrots on top in a star pattern.
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Sprinkle 1 tablespoon of chopped parsley over the carrots.
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In a bowl, whisk together 9 oz of whipping cream, 8 oz of grated Edam cheese, salt, pepper, and 1 teaspoon of ground coriander.
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Pour the custard mixture evenly over the carrots in the crust.
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Roll 4 thin slices of Canadian Bacon into small rolls and place them between the carrot stars in the filling.
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Reduce oven temperature to 200ðC (400ðF) and bake for 20-25 minutes, or until the custard is set and golden.
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Sprinkle the remaining chopped parsley over the top and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1973.1kcal
- % Daily Value *
- Total Fat 104.9g162%
- Saturated Fat 64.6g323%
- Cholesterol 315.4mg106%
- Sodium 161323.8mg6722%
- Total Carbohydrate 292.8g98%
- Dietary Fiber 6.1g25%
- Sugars 0.9g
- Protein 25.2g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
