Carrott Quiche
Submitted by bobby3
A savory carrot quiche with homemade butter crust, Edam cheese, cream, and bacon. Arranged in a star pattern, this European-style tart makes a gorgeous brunch or light dinner centerpiece.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is not your average quiche. A buttery homemade crust holds a filling of tender young carrots arranged in a striking star pattern, all bathed in a silky custard of cream, Edam cheese, and ground coriander.
Bacon rolls tucked between the carrot spokes add smoky richness and a bit of visual drama.
It’s the kind of dish you bring to a brunch and watch everyone lean in for a closer look before diving in fork-first.
Pro Tips
- The dried beans are pie weights for blind baking, not for eating! Remove them with the wax paper after the initial bake.
- Chill the dough for the full 60 minutes. A cold dough means a flaky, tender crust.
- Pre-cook the carrot slices just until crisp-tender so they don’t turn mushy in the oven.
- Edam melts beautifully, but Gouda or Gruyere work as stand-ins if that’s what you’ve got on hand.
Ingredients
Directions
Take the flour, egg, butter, salt and 1 to 2 tablespoons water and knead a dough out of it.
Let cool in the fridge for 60 minutes.
Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices.
Cook in the broth for 6 to 8 minutes, drain in a colander and let cool.
Roll out the dough, round to fit the quiche pan.
Press the rim down good.
Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans.
Bake in preheated oven at 220 degrees for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan.
Put the halved carrotts on top like a star.
Sprinkle 1 tablespoon parsley all over.
Mix eggs, pepper, salt, coriander, cheese and cream together and add.
Cut the bacon and form into rolls, put between carrot star.
Bake in preheated oven at 200 degrees cup 20 to 25 minutes.
Sprinkle the leftover parsley all over and serve warm.
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