Tuesday, June 11, 2013

Spring Carrot Quiche - Frühlingsmöhren Quiche


Delicate spring carrots star in this versatile quiche but other lightly cooked seasonal vegetables (such as asparagus or peas) could be substituted with equal success. This savory quiche is a real treat for brunches, summer lunches and picnics. A quiche is essentially a rich baked custard, encased in crisp savory pastry. 
Zarte Frühlingsmöhrchen sind die Stars dieser wundervollen Quiche, aber andere kurz gedämpfte saisonale Gemüsearten wie zum Beispiel Spargel oder Erbsen könnten auch für diese Quiche verwendet werden und wären sicherlich ebenso lecker. Diese leckere Quiche ist genau das Richtige als Brunch, Mittagessen oder für ein Picknick.




Spring Carrot Quiche
(as inspired by Essen&Trinken)

Ingredients for the Pâte brisée (shortcrust pastry)
  • 300 grams AP (plain) flour
  • ½ tsp fine sea salt
  • 160 grams unsalted butter, cold and cut into cubes
  • 1 egg (M), free range or organic 
  • 2-3 tbsp ice water


Frühlingsmöhren Quiche
(inspiriert von Essen&Trinken)

Zutaten für den Mürbteig
  • 300 g Weizenmehl, Type 405
  • 0,5 Tl feines Meersalz
  • 160 g ungesalzene Butter, kalt und in Würfel geschnitten
  • 1 Ei (Kl. M), Freilandhaltung oder Bio
  • 2-3 EL Eiswasser




Ingredients for the Filling
  • 850 grams spring carrots
  • 60 grams black Kalamata olives, pitted
  • 20 grams freshly grated ginger
  • 200 ml half and half
  • 100 gram crème fraîche
  • 2 tbsp curry powder (choose a mild curry powder)
  • 5 eggs (M), free range or organic
  • chopped Italian parsley (about 2 tbsp)
  • a good pinch of sea salt
  • some freshly ground black pepper*
  • some butter for greasing the tart pan
  • parchment paper and pie weights (baking beans) for blind baking the quiche


Zutaten für den Belag
  • 850 g Frühlingsmöhren
  • 60 g schwarze Kalamata Oliven, entsteint
  • 20 g frisch geriebener Ingwer
  • 200 ml Schlagsahne
  • 100 g Crème fraîche
  • 2 El Currypulver (nehmen sie ein mildes Currypulver)
  • 5 Eier (Kl. M), Freilandhaltung oder Bio
  • etwas gehackte grossblättrige Petersilie (zirka 2 El)
  • eine ordentliche Prise Meersalz
  • etwas frisch gemahlenen schwarzen Pfeffer*
  • etwas Butter für die Tarte-Form
  • Backpapier und Hülsenfrüchte zum Blindbacken




Preparation of the Pâte brisée (shortcrust pastry)
  1. Place the flour and salt on your work surface. 
  2. Add the cubed butter and use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  3. Mix the egg and add it to the flour mixture and mix some more.
  4. Add about 2-3 tbsp ice water and mix just until the dough holds together..
  5. Wrap the dough in a sheet of plastic wrap (clingfilm) and refrigerate at least one hour before using.


Zubereitung des Mürbeteigs
  1. Das Mehl auf die Arbeitsfläche häufen und mit Salz bestreuen. 
  2. Die Butter Würfel dazugeben und mit den Fingerspitzen in das Mehl kneten bis die Mischung sich wie grobes Paniermehl anfühlt und keine großen Stücke Butter mehr zu sehen sind. Das sollte so schnell wie möglich gemacht werden, damit die Butter nicht zu warm wird.
  3. Das Ei leicht verquirlen, zugeben und mit dem Mehl verkneten. 
  4. 2-3 El eiskaltes Wasser dazugeben und alles rasch zu einem glatten Teig verkneten. 
  5. Den Teig in Klarsichtfolie wickeln und mindestens eine Stunde kalt stellen.




Preparation of the Filling
  1. Clean the spring carrots and cook in salted water for about five to six minutes until they are just tender, drain and let cool.
  2. Cut all of the carrots lengthwise, put seven carrots aside and cut the remaining carrots into small pieces.
  3. Wash the black olives in cold water, dry, remove the pits and cut them into small pieces.
  4. For the egg mixture, whisk together the ginger, half and half, crème fraîche, curry powder, eggs, chopped parsley, a pinch of salt and some freshly ground black pepper.


Zubereitung des Belags
  1. Die Frühlingsmöhren putzen und in reichlich kochendem Salzwasser 5-6 Minuten bissfest garen, abschrecken und abtropfen lassen. 
  2. Alle Möhren der Länge nach halbieren, dabei sieben Möhrenhälften beiseite stellen, den Rest in 1/2 cm breite Stücke schneiden. 
  3. Oliven kalt abspülen und das Fruchtfleisch in Spalten vom Stein schneiden. 
  4. Für die Eiermilch den Ingwer, Sahne, Crème fraîche, Currypulver, Eier, gehackte Petersilie, eine Prise Salz und frisch gemahlenen schwarzen Pfeffer glatt rühren.




Putting together the Quiche
  1. Pre-heat your oven to 180 degrees Celsius.
  2. Grease a 26 cm tart pan with a removable bottom.
  3. Roll out the chilled dough and transfer to the tart pan. Trim off any excess pastry from the edges with a sharp knife
  4. Place a sheet of parchment paper on the dough and fill with pie weights (baking beans). 
  5. Blind bake for about 15 to 20 minutes. 
  6. Remove the pie weights and the parchment paper.
  7. If necessary, return it to the oven for a further five minutes to cook the bottom of the pastry base. Leave the pastry to cool.
  8. Distribute the small carrot pieces and the olives evenly over the pre-baked pastry shell.
  9. Arrange the long carrot pieces in a nice pattern atop the small carrot pieces and the olives.
  10. Stir the egg mixture one more time and carefully pour it over the vegetables.
  11. Place the quiche on a cookie sheet that you previously covered with a sheet of parchment paper.
  12. Bake the quiche for a good 50 to 55 minutes or until the filling is just set.
  13. Transfer the baked quiche to a cooling rack and let cool for a few minutes before serving.
  14. Leave to cool for a few minutes then cut into wedges and serve.


Fertigstellung der Quiche
  1. Den Ofen auf 180 Grad vorheizen.
  2. Eine Tarte Form mit herausnehmbarem Boden (26 cm Ø) dünn mit Butter einfetten. 
  3. Den gekühlten Mürbeteig 3-4 mm dünn ausrollen und die Form damit auslegen. Dabei den Rand gut andrücken und überstehenden Teig abschneiden. 
  4. Den Teig mit Backpapier bedecken, mit Hülsenfrüchten auffüllen.
  5. Im vorgeheizten Ofen bei 180 Grad  auf der untersten Schiene 15-20 Minuten blindbacken. 
  6. Backpapier mit den Hülsenfrüchten entfernen.
  7. Falls nötig kann der Boden noch weitere fünf Minuten nackgebacken werden. Den Boden abkühlen lassen.
  8. Die klein geschnittenen Möhren und Olivenspalten auf dem Teig verteilen. 
  9. Die langen Möhrenhälften eventuell etwas kürzen und strahlenförmig darauf verteilen. 
  10. Eiermilch nochmals durchrühren und vorsichtig über die Möhren gießen. 
  11. Die Quiche auf ein Backblech platzieren, dass zuvor mit Backpapier ausgelegt wurde.
  12. Die Quiche im vorgeheizten Ofen bei 180 Grad auf der untersten Schiene 50-55 Minuten backen oder solange backen bis die Eiermilch "gestockt" ist.
  13. Gebackene Quiche auf dem Rost etwas abkühlen lassen.Dann warm servieren.




There are few dishes more impressive than a proper quiche, with crisp, flaky pastry and creamy, just-set filling.and studded with fresh, tender spring vegetables or other delicious seasonal veggies and herbs. 
Es gibt wenige Rezepte die so gut ankommen wie eine gute Quiche mit einem leckeren Mürbeteig Boden und einem wundervollen cremigen Belag mit frischen Frühlingsgemüsen und verschiedenen Kräutern.




One of the nice things about a quiche is that you can add pretty much any ingredient you happen to have lying around, personally, I also like additions such as cheese or leek, spinach, onion, or flaked salmon. But when choosing different additions make sure that whatever it is you are adding, it will not leak any water into the filling. This means sautéeing onions, leeks and bacon, and blanching and squeezing out leafy vegetables such as spinach.

And do remember that refrigeration of the baked quiche will spoil the pastry, so enjoy your quiche as quickly as possible.
Das Praktische an einer Quiche ist, dass man fast alles was man noch so vorrätig hat, in der Füllung verarbeiten kann, mir schmecken auch Zutaten wie Käse, Porree, Spinat, Zwiebeln oder Lachs in einer Quiche, Hauptsache die gewählten Zutaten verwässern nicht die Füllung. Also sollten Zwiebeln, Porree und Speck vorher sautiert werden und Gemüse wie Spinat sollte nicht nur vorgegart aber auch gut ausgedrückt werden bevor diese Zutaten in die Füllung gegeben werden.

Man sollte auch darauf achten die fertig gebackene Quiche nicht im Kühlschrank aufzubewahren, da der Teig dann feucht wird - also, so schnell wie möglich genießen!




Everyone loves a quiche and this versatile and elegant French-style Spring Carrot Quiche works as a fantastic brunch or lunch recipe, or can be served as a fabulous summer supper with or without a crunchy green side salad.

The young carrots are sweet and tender, the custard is light yet creamy and the chopped parsley adds just the right touch of freshness and color!


Source:

black kampot pepper  from  "Hennes´ Finest" in Cologne, Germany, can be ordered online at http://www.hennesfinest.com/de/schwarzer-pfeffer.html
Jeder scheint Quiche zu mögen und diese wandlungsfähige und elegante Frühlingsmöhren Quiche kann wunderbar zum Brunch oder Mittagessen oder sogar zum Abendessen serviert werden, mit oder ohne einen grünen Salat.

Die jungen Möhren schmecken angenehm süß, die Füllung ist cremig aber leicht und die gehackte Petersilie bringt noch Frische mit!


Bezugsquelle:

schwarzer Kampot Pfeffer von "Hennes´ Finest" in Köln, online zu beziehen über http://www.hennesfinest.com/de/schwarzer-pfeffer.html



31 comments:

  1. Such a gorgeous quiche, Andrea! Love the spokes of carrots...I love finding young, fresh carrots at the market :)

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    1. Thanks, Liz, this is a colorful quiche, meant to look like spring time or early summertime. It is meant as a tribute to these lovely young carrots that you find at the markets right now.

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  2. These were amazing. And your photo is perfect – lovely !!

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    1. Thank you very much, glad that you enjoyed the photos.

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  3. This is a gorgeous quiche and really highlights the flavors of spring :)

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    1. Ashley, thank you for the lovely compliment - I was hoping that the spring carrots would play a starring role in this recipe and they did - this is a light quiche with lots of color and tons of flavor.

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  4. The quiche looks beautiful.. Love how the carrots were arranged.

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    1. Thank you very much, you know what they say, "you eat with your eyes first", so a bit of "fancy" look for the quiche could not hurt.

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    1. Colette, I am sure that you would appreciate the combination of flavors in this quiche, spring carrots, Kalamata olives and a mild curry powder are a wonderful combination of tatstes in this recipe.

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  6. You know I would have never thought to do a carrot quiche, but I just love the look and sound of this! What a brilliant idea! Now I know what to pick up at the market tomorrow! Thank you for sharing with us, sweet friend. I hope you are well. Give the girls a hug!

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    1. Monet, thanks for commenting, spring carrots ranks as some of my very favorites vegetables of all times and I loved the idea of including them in this wonderful late spring/early summer recipe.

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  7. Carrots so seldom get the starring role but you have put them front and centre stage with this delicious summery dish, Andrea. How pretty!

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    1. Thank you, Hester, if you like those sweet spring carrots, you are likely to enjoy this quiche as well - you can taste the carrots but they are by no means overpowering.

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  8. Preety spring pie,
    i've try this with a pumpkin and it taste great,
    carrot sounds even tastier!

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    1. Thanks so much for commenting - pupmkin seems more like a fall vegetable but certainly has a pretty orange color as well - carrots are nice in this particular quiche meant as a springtime treat.

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    1. Thank you, Trishie! Glad that you like my spring carrot quiche.

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  10. tasty and healthy!

    italiancookingholiday.blogspot.com

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  11. I love vegetable quiche and your carrot version is very nice! When vegetables are in season, they are naturally so sweet and have great strong flavor. Looks wonderful, Andrea!

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    1. Thank you, Nami, seasonal vegetable quiches are just the best - nothing beats the flavor of vegetables harvested at their peak and this quiches lets the carrots taste like carrots - they do play the starring role her and that was my intention in the first place.

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  12. As I was read, I first said to myself...how pretty. Then I kept reading and said...how delicious! Love all the lovely flavors this quiche must have. Essen and Trinken, two of the first German words I learned. :)

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    1. Karen, thanks so much, so glad to see that the comments seem to be working properly...what an inconvenince if they don´t...be that as it may, "Essen und Trinken" are some of the most important words to learn in German but they are also the title to my very favorite cooking magazine of all times, I learned all the basics I know (and so much more) from that magazine.

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  13. I think that's the prettiest quiche I've ever seen. It looks so elegant, and the flavours sound terrific!

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    1. Beth, thank you, how nice that you enjoy this very colorful springtime and quiche!

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  14. Andrea, carrot quiche is totally new to me but I'm imagining that it's quite delicious! Your photos are enticing me to try it!

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    1. Chris, this was my very first carrot quiche too but I just could not resist making this with the wonderful yound carrots - my very favorite vegetables of all times!

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  15. Just a beautiful presentation and post, Andrea. I enjoy that you're doing some in dual languages, side by side. And, as always, you are very thorough with your explanations.

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    1. Thank you so Mary, I am not a great post writer, I am better with recipes and accessories and sources and picture taking and it is never easy for me to come up with something "profound" to say but I thrive when I write recipes and give some maybe worth one´s while hints and tips - so, that´s what I do and I will try to keep up with bi-lingual posts for my "non group related" posts!

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  16. Andrea--another beautiful post. I love to come visit your blog--it is always a delight. I do love quiche but have never put carrots in one. I don't know why as they are beautiful and delicious. Can't wait to try your version.

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