Carrot and Corriander Quiche

I’m afraid I couldn’t bear another carrot and coriander soup? The boyfriend bought the biggest bunch of, no not roses; coriander for the chunky guacamole so there is loads of it left in the fridge. I found 7 carrots in the veg basket only 4 of them were edible, the others had shrivelled up and gone a little squidgy round the edges.

So having made a beautiful lump of pastry I decided to do a new take on a classic partnership

This will serve 4 as a main course or 6 as a starter

4 carrots, grated
1 small garlic clove finely grated
Large handfull of fresh coriander (4 heaped tbsp if you’re measuring)
150ml milk
150ml double cream
2 medium eggs
50g Soft goats cheese

  • Pre-heat the oven to 180 degrees
  • On a floured surface, roll out your short-crust pastry until it is about an inch or so bigger than your casing. Use, if you can, a loose bottomed flan casing that you have lightly dusted with flour. If you don’t have one tightly line your flan tin or pastry casing with greaseproof paper
  • Gently lay the rolled out pastry on top of the casing and gently push the pastry into the grooves of the tin. use one hand to hold the outer edge of the pastry so that it doesn’t snag on the edge of the casing and the other hand to push the pastry to the grooves. Use you knuckles not finger tips so you don’t make any accidental holes with your nails

  • If you do make a hole take a bit from one of the edges hanging over and lay it over the tear, then dip your finger tips in water and rub the edges of the pastry patch so they almost glue to the main pastry

  • With a fork, prick the base if the casing about 10 times, this hopefully stops bubbles forming in the oven
  • You can, if you want, roll the rolling-pin along the top of the casing to even out the edges. I tend to do this after it is baked, but it’s up to you
  • Take a piece of greaseproof paper larger than the casing, crumple it up several times and un crumple it (read on, I haven’t gone loopy) this will make it much more pliable. Place it in the pastry casing and pour in your baking beans (ceramic beans available at most department stores) if you don’t have beans I have read that you can use lentils
  • Bake in the oven for 15 minutes. This is known as baking blind. After 15 minutes, take the beans off the top of the pastry and bake for a further 5 – 10 minutes until the pastry is just starting to brown
  • Once this happens tak the casing out and leave it to cool a little

  • While all this is happening in a bowl, using a fork beat the eggs (just so they have that consistency they get before you make scrambled egg) and pour in the milk, cream and garlic and stir it all up
  • Season well
  • Sprinkle the grated carrots, the finely chopped coriander around the pastry case
  • Place the pastry case in the oven and pull the oven shelf half out
  • Pour the milk, cream etc mix into the casing with the carrots and coriander
  • Drop bits of the goats cheese around the mix so they look like those gooey good bits you get on pizzas

  • Bake for 20 minutes
  • Take it out of the oven and transfer from the casing to a board

  • Serve hot or cold with salad

I know this seems like a really long recipe but it’s not really that long I’ve just tried to explain the blind baking process as thuroughly as possible – and there are lots of pictures so that should make it all ok?

3 thoughts on “Carrot and Corriander Quiche

  1. I love all types of quiches – bacon and mushroom is my absolute favourite but I’ve also got a huge bunch of coriander to use up at the moment so I might try this. It would be great to take to work for lunches too.

    1. Hope it goes well! Let me know if I need to tweak anything on my recipe – feedback is ALWAYS useful.
      I’ve had it for lunch for the last couple of days with lots of lovely crispy salad.

Leave a Reply to Corina Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s