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
1tsp dried thyme/mixed herbs/tarragon
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