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)
(inspiriert von Essen&Trinken)
Zutaten für den Mürbteig
Ingredients for the Filling
|Zutaten für den Belag|
Preparation of the Pâte brisée (shortcrust pastry)
|Zubereitung des Mürbeteigs|
Preparation of the Filling
|Zubereitung des Belags|
Putting together the Quiche
|Fertigstellung der Quiche|
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!
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!
schwarzer Kampot Pfeffer von "Hennes´ Finest" in Köln, online zu beziehen über http://www.hennesfinest.com/de/schwarzer-pfeffer.html
Such a gorgeous quiche, Andrea! Love the spokes of carrots...I love finding young, fresh carrots at the market :)ReplyDelete
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.Delete
These were amazing. And your photo is perfect – lovely !!ReplyDelete
Thank you very much, glad that you enjoyed the photos.Delete
This is a gorgeous quiche and really highlights the flavors of spring :)ReplyDelete
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.Delete
The quiche looks beautiful.. Love how the carrots were arranged.ReplyDelete
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.Delete
Carrots, olives, ginger, curry - WOW!ReplyDelete
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.Delete
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!ReplyDelete
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.Delete
Carrots so seldom get the starring role but you have put them front and centre stage with this delicious summery dish, Andrea. How pretty!ReplyDelete
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.Delete
Preety spring pie,ReplyDelete
i've try this with a pumpkin and it taste great,
carrot sounds even tastier!
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.Delete
Such a pretty Spring dish!ReplyDelete
Thank you, Trishie! Glad that you like my spring carrot quiche.Delete
tasty and healthy!ReplyDelete
Stefania, grazie mille per il complimento!Delete
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!ReplyDelete
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.Delete
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. :)ReplyDelete
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.Delete
I think that's the prettiest quiche I've ever seen. It looks so elegant, and the flavours sound terrific!ReplyDelete
Beth, thank you, how nice that you enjoy this very colorful springtime and quiche!Delete
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!ReplyDelete
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!Delete
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.ReplyDelete
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!Delete
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.ReplyDelete