Quiche with Carrots and Legumes
Category: Main Dishes
Serves: 6
A warm and satisfying dish, this Quiche with Carrots and Legumes combines a flaky homemade pastry crust with a creamy, savory filling made from carrots, peas, lentils, and aromatic herbs. The creamy egg and cheese base ties everything together, while the vegetables lend a burst of color and flavor to this unique twist on a classic quiche. Perfect for a hearty meal or an impressive brunch!
Ingredients:
For the Pastry:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Butter (cold, cut into pieces) | 100g |
| Water | 50g |
| Fresh thyme | 2 sprigs |
| Salt | To taste |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Dried peas | 100g |
| Dried lentils | 100g |
| Carrots | 130g |
| Celery | 60g |
| Shallot | 60g |
| Water | 1L |
| Extra virgin olive oil | As needed |
| Black pepper | To taste |
| Eggs | 185g (approximately 3 large eggs) |
| Fresh cream (liquid) | 210g |
| Grana Padano cheese (grated) | 80g |
| Salt | To taste |
| Carrots (for garnish) | 280g |
| Fresh thyme | As needed |
Instructions:
-
Prepare the Legumes:
Start by preparing the peas and lentils. Rinse the dried peas and lentils thoroughly, then set them aside. -
Vegetable Base:
Wash, peel, and chop the celery, carrots, and shallot finely. Heat a splash of olive oil in a saucepan and add the chopped vegetables. Sauté them over medium heat for a few minutes until softened and fragrant, stirring occasionally to prevent burning. -
Cook the Legumes:
Add the rinsed peas and lentils to the saucepan with the sautéed vegetables. Stir them together to combine, then season with black pepper and salt. Pour in the water to cover the legumes, bring to a simmer, and cook for about 25 minutes, or until the peas and lentils are tender and most of the water has evaporated. Remove from heat and set aside to cool. -
Prepare the Pastry:
While the vegetables and legumes are cooking, prepare the pastry dough. In a food processor, combine the flour, cold butter, and a pinch of salt. Pulse until the mixture resembles coarse crumbs. Gradually add the cold water and continue to process until the dough begins to form. Remove the dough from the processor, knead briefly on a lightly floured surface, and shape it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill. -
Roll Out the Dough:
After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 3mm. Using a rolling pin, transfer the dough to a 28cm tart pan. Press it into the sides of the pan and trim any excess dough. Poke a few holes in the bottom of the crust with a fork to prevent it from puffing up during baking. Place the crust in the fridge while you prepare the filling. -
Prepare the Creamy Filling:
In a mixing bowl, crack the eggs and whisk them together with the fresh cream and grated Grana Padano cheese. Season the mixture with salt and black pepper. Set aside. -
Finish the Filling:
Once the legumes have cooled, add them to the egg mixture, stirring to combine. Peel and thinly slice the remaining carrots, then mix two-thirds of the carrot slices into the filling mixture. -
Assemble the Quiche:
Preheat your oven to 180°C (350°F), ensuring it’s in static mode (no fan). Pour the prepared filling into the chilled pastry shell. Garnish the top with the remaining carrot slices and a few sprigs of fresh thyme for extra flavor and decoration. -
Bake the Quiche:
Place the quiche in the preheated oven and bake for approximately 60 minutes, or until the filling is set and golden brown on top. You may want to check halfway through and cover the edges of the crust with aluminum foil if they begin to over-brown. -
Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for about 10-15 minutes before slicing. This helps the quiche set and makes it easier to serve. Serve warm or at room temperature.
Serving Suggestions:
This quiche makes a delicious main course for lunch or dinner, especially when paired with a fresh salad or steamed vegetables. For a more substantial meal, serve it alongside some crusty bread or roasted potatoes.
Tips:
- Pastry Tip: If you don’t have a food processor, you can make the pastry dough by hand. Simply rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs, then add water to form the dough.
- Legume Variations: Feel free to swap the peas and lentils for other legumes like chickpeas or beans, depending on your preference.
- Make Ahead: This quiche can be made ahead and stored in the fridge for up to 2 days. It also freezes well, making it a great option for meal prepping.
Enjoy your delicious
