Are you enjoying those warm august days as much as I am? Did you get a tan? Well, let’s talk about preserving that summer glow and doing something for our eyesight in the same time. What? I am talking about carrots! They help you keep your eyesight and your tan. At least that’s what they say. And in case it does not help, this carrot quiche with mushrooms is delicious. It’s been a meal I used to do in France when I needed some soulfood. Also I made quiche once a week. It is just practical when you need to pick up kids and be easily gone for half an hour. Just make sure the quiche is in the oven before you leave and when you get back dinner is almost ready. Priceless.
Carrot Quiche with mushrooms
lots of carrots (around 1 kilo)
1 big onion
500 g of mushrooms (I use button / white mushrooms)
some cream or milk
salt & pepper
emmenthal or gruyère cheese
I have posted the recipe for the dough here in German so I will go ahead and post an international version on this site, too.
250 g flour (I like spelt or einkorn flour)
1 sachet of baking powder
60 g olive oil (or 50 ml?)
100 g warm water
Mix all ingredients and knead well with your hands! If you are using other types of flour try with less water. You can always add more but since you are a adding moist topping you could end up with a spongy quiche. Not that it ever happened to me… Another possibility is bought dough like pastry or maybe filo?
Spread the dough in a quiche pan or a round oven dish and prick several times with a fork. It will be baked at 200 ° celsius for 25 to 30 minutes. But wait, we are missing the topping!
Peel the carrots and the onion. Dice the onion and grate the carrots with the food processor. In a pan heat a little olive oil and sweat the onion. Add the grated carrot and let them simmer while you prepare the egg-cream-mixture.
Beat the eggs with some cream or milk. Add nutmeg, salt and pepper to your taste. Clean the mushrooms and either grate, slice or chop them. The mushrooms go into the pan to join carrot and onion. Season the vegetables with nutmeg, salt and pepper. Turn down the heat. Once the mushrooms have shrunk and look slightly cooked add the egg-cream-composition and mix. Pour this over the dough and sprinkle with grated cheese or grate cheese over the dish. Put in the oven and bake at 200 ° celsius for 25 to 30 minutes. Dinner’s ready! Yay!
Carrot lovers might also like Hettys sweet carrot cake ~Anna~