Helen RandellCarrot quiche
November 30th 2011 10:23
I remember the first time I made this slice. We had the in-laws over for some impromptu garden help (we were just expecting to borrow their mulcher, but the machine was delivered with two willing helpers also) and half way through we all started getting peckish. My mother-in-law had only recently stopped eating gluten, and we didn’t really have much in the fridge, but I remembered looking at this recipe the day before and thinking it might be ok for a different occasion.
So, I pulled out the carrots, mixed everything up and then put the dish into what I thought was my pre-heated oven.
45 minutes later when I thought it should have been cooked, I opened the oven to a very nicely risen, but not cooked, vegetable quiche. I had looked at the wrong part of the dial, so that instead of it pointing to 200 degrees, it was in fact pointed to 80 degrees. Oops! We were pretty hungry by that stage, but I turned the temperature up, bunged it back in the oven and went and did some more work for 45 minutes. It turned out pretty well, and it is one that I have made a few times since.
The texture of this quiche is what really impresses for me. It feels solid when you bite into it, and the carrot still has a nice amount of crunch. Serve it with a salad for lunch, or as a side to grilled meats for a more substantial meal.
Carrot quiche (from Reader's Digest Vegetables for Vitality)
1 tsp olive oil
1 large onion, finely chopped
1 zucchini, cut into small cubes
2 large eggs
1/4 cup milk
3 medium carrots, peeled and grated
1 cup grated cheddar cheese
1. Heat the oven to 190 degrees (very important!!). Lightly coat a 20cm pie dish with cooking spray. Heat oil in a large non-stick frying pan over medium heat. Add onion and saute until softened. Stir in zucchini and increase heat to medium. Saute until zucchini is soft and moisture has evaporated. Remove from heat.
2. In a large bowl, beat eggs, milk and a little salt. Add carrot, zucchini, cheese and some herbs. Spread into prepared pan.
3. Bake until quiche is just set in centre. About 45 minutes. Cool for 10 minutes before cutting, then serve.
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