top of page

Carrot & Red Onion Quiche (No-Roll Crust)

I made this one for last summer's choir's Glass Bee Workshop, led by Helen Grierson at her studio at The Old Bath House, North Broomhill. I don't think I got around to sharing the recipe after,

so here goes!


For the Crust

120g plain flour

60g wholemeal flour

1/2tsp salt

1tsp dried thyme/mixed herbs/tarragon

50g butter

50ml olive oil

50ml plain yogurt


2 tbsp olive oil

100 g finely sliced red onion

250 g grated carrot

2 tbsp dry sherry/rice vinegar

80 g grated cheddar cheese

1 tbsp Dijon mustard

100 ml plain yogurt

75 ml milk

2 large eggs

3/4 tsp dried thyme/mixed herbs/tarragon

1/4 tsp salt

1/4 tsp ground black pepper

Here's what you do:-

Pre-heat your oven to 180C and brush a little olive oil on your 9 or 10 inch quiche dish.

Prepare the base -

  • Put the flour, herbs and salt in your food processor and pulse to combine.

  • Add small lumps of butter one piece at a time, pulsing once or twice after each addition, until all combined.

  • Add the olive oil and yogurt and pulse until it all comes together.

  • Transfer this dough to your quiche dish, using your fingers to spread it firmly and evenly across the base and all the way up the sides to form the crust.

  • Bake the crust until set but not browned - about 15 mins. Let it cool on a wire rack.

Prepare the filling -

  • Heat the olive oil in large frying pan/skillet over a medium heat. Add the onion and cook, stirring occasionally, to soften for around 5 mins.

  • Stir in the carrot and 1 tbsp of the sherry/rice vinegar and cook, stirring for 2 - 3 mins. Remove from the heat.

  • Spread the mustard over the crust base (not up the sides).

  • Sprinkle with 2/3rds of the cheese, then evenly spread the carrot mix over this.

  • Whisk yogurt, milk, eggs, herbs, remaining 1 tbsp sherry/vinegar, salt and pepper in a bowl and pour over the carrot mix.

  • Add the remaining cheese and a sprinkling of smoked paprika and pine nuts (optional).

Bake the quiche until the filling is firm and the edges are brown - 40 to 45 mins. (You may need to cover with foil towards the end to prevent the top burning, depending on your oven).

Let it cool for 15 mins before slicing - can be served warm or cold.

Another option would be to include a couple of rashers of chopped smoked bacon, or 25g diced chorizo that you could fry in the pan with the onion.

Or of course, just what you fancy/have to hand! Let me know if you have any particular favourites.

Caraway seeds also go well with carrots - you could include 1/2 to 1 tsp, cooking with the carrots in the pan.

Happy, healthy eating!


Paul Stocks - July 2020



bottom of page