Unlock the secret of fluffy carrot quiche: your perfect easter brunch dish

Indulge in the delectable flavors of this irresistible carrot quiche recipe. With its vibrant colors, tender-crisp crust, and creamy, savory filling, this culinary masterpiece is sure to tantalize your taste buds and impress even the most discerning palates. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through every step, ensuring a perfect quiche every time.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 3-4 tablespoons ice water

For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups grated carrots (about 6-7 medium carrots)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

Making the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use a pastry cutter or two forks to work the butter into the flour until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Filling:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Stir in the carrots, thyme, salt, and pepper. Cook for 5-7 minutes, or until the carrots are tender-crisp.
Assembling the Quiche:
1. On a lightly floured surface, roll out the dough to a 12-inch circle.
2. Transfer the dough to a 9-inch pie plate and trim the edges. Crimp or flute the edges as desired.
3. Spread the carrot mixture evenly over the crust.
4. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, and parsley.
5. Pour the egg mixture over the carrots.
6. Bake for 40-45 minutes, or until the quiche is set and the top is golden brown.

Tips for Success

• For a flakier crust, use cold butter and ice water.
• Do not overmix the dough, as this will result in a tough crust.
• If you don’t have a pie plate, you can use a 9-inch springform pan.
• To prevent the crust from burning, you can cover the edges with aluminum foil during the last 10-15 minutes of baking.
• Let the quiche cool for at least 15 minutes before slicing and serving.

Serving Suggestions

This carrot quiche is perfect for breakfast, brunch, or lunch. Pair it with a side salad, fruit, or yogurt for a complete and satisfying meal.

Variations

• Add 1/2 cup of chopped bacon or ham to the filling.
• Use different vegetables, such as zucchini, spinach, or bell peppers.
• Add a layer of cheese, such as Gruyère or cheddar, between the crust and the filling.

Storage

The quiche can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.

The Perfect Pairing

Carrot quiche pairs perfectly with a glass of dry white wine, such as Chardonnay or Sauvignon Blanc.

Frequently Asked Questions

Q: Can I make the quiche ahead of time?
A: Yes, you can make the quiche up to 2 days ahead of time. Store it in the refrigerator and reheat before serving.
Q: Can I freeze the quiche?
A: Yes, you can freeze the quiche for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese you like. Some good options include Gruyère, cheddar, or Swiss cheese.