Carrot Quiche Recipe
Ingredients:
For Dough:
9 oz of flour; sifted
1 pc of egg (large)
5 oz of butter (unsalted)
1/8 tsp of salt
18 oz of beans (dry, for weights)
For Filling:
22 oz of young carrots (fresh); peeled, rinsed, 6 pcs are halved and others sliced thinly
1/2 c of meat broth (instant)
1/2 pc of parsley bunch; chopped
18 Tbsps of cream (whip)
1 c of grated cheese (Edamer)
Salt and Pepper (to taste)
1 tsp of coriander (ground)
4 pc of thin bacon slices (Canadian)
Instructions:
Combine flour, butter, 1 to 2 tablespoons of water, egg, and salt; knead till dough forms. Let it cool inside the refrigerator for one hour.
Cook carrots with broth, at about 6 to 8 mins; drain on the colander then let them cool.
Roll dough into round. Fit onto quiche dish; press firmly and prick its base several times with the fork. Cover waxed paper then fill with beans. Place inside preheated 220 degrees F oven for ten mins.
Remove waxed paper and beans. Place slices of carrot on the base of the pan. Arrange carrot halves above like the star. Sprinkle a tablespoon of parsley on the top.
Combine eggs, salt, pepper, cheese, cream, and coriander; mix thoroughly and pour onto the dish.
Cut bacon then form to rolls; place in between the carrot/star. Bake inside the oven for 20-25 mins. Sprinkle remaining parsley then serve while warm.
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