Roast Carrot & Kale Quiche

Roast Carrot & Kale Quiche

There’s one word that for me sums up summer food and that word is Quiche….

It has the hard q sound at the start which is like a blast of glorious sunshine as it hits your face and it’s followed by the soft shhhh  which reminds me of jumping into a cold refreshing lake. 

This quiche using all the bits and bobs left in the fridge after another week of cooking which is what I love so much about this humble creamy tart.  I’ve even included fresh herbs and grated carrot into the pastry to add a little intrigue into every bite.

A classic savoury cream and yoghurt custard is the final addition and then it all comes together into a stunning summer staple sensation.

Ingredients for the pastry:

• 300g plain flour
• 125g butter – cold and cubed
• 50g cheddar cheese – finely grated
• salt and pepper
• 1 medium carrot – finely grated
• a handful of fresh herbs – I used some coriander and rosemary – roughly chopped

 

Ingredients for the quiche:

• 6 – 8 carrots – halved
• salt and pepper
• olive oil
• butter
• 150g kale or Cavil Nero – finely chopped
• 5 new potatoes – I used Jersey Royals – chopped into small cubes
• salt and pepper
• 1 clove of garlic – finely grated

 

Ingredients for the savoury custard:

• 4 large free-range eggs
• 150ml single cream
• 2 tablespoons Greek yoghurt
• salt and pepper

I used 2 oblong fluted, loose bottomed quiche pans but one 22cm round one would also work.  These are the pans I used.

Start with the pastry.

Place the flour, butter and cheese into a large bowl and rub together with your fingertips until it resembles breadcrumbs.  Add the herbs, salt and pepper and carrot and rub through again until it is all spread evenly and not clumping.

Add a little cold water and use your dominant hand, shaped like a claw, to bring the mix together into a dough.  Add more water as needed.  The moment it begins to form a dough, clean the bowl with it and knead in the bowl for a minute until soft and well combined.

Flatten into a disk and wrap in clingfilm and pop it into the fridge for at least 30 minutes.  It can be frozen at this point.  It will also be fine in the fridge for 48 hours.

Next make the filling:

Preheat the oven to 180C / 360 F

Place the carrots onto a roasting tray, season well with salt and pepper and a little rosemary and drizzle with oil.  Toss together so they’re all coated well. Place in the oven to roast for 25 mins oil until beginning to soften.  Set aside.

Add some olive oil and butter to a pan (that has a lid) on a high heat, throw in the potatoes with a little salt and pepper and toss well.  Allow the potatoes to cook gently for a few minutes, then place the lid on, turn the heat down to medium and allow the potatoes to sweat for 8 minutes, then remove the lid, turn up the heat, add the grated garlic and stir well.  Let the potatoes cook, stirring occasionally until they are golden.  

Toss in the kale, stir well, turn the heat to low, place the lid on and allow the kale to cook for 5 mins.  Turn off the heat and set aside with the lid on.

Roll out the dough and line the quiche tins with it.  I’m not blind baking but if you want to then feel free.  Place the tins onto a metal roasting tin.

Divide the kale and potato filling equally into the quiche tins.

Make the savoury custard 

Add everything to a bowl and beat well until fully combined.  Pour this into the quiche tins.

Lay the carrots on top and then roast in the oven for 30 minutes, or until the egg mixture has risen and firmed.

For more quiche inspiration, check out these recipes on Dom in the Kitchen.

Eat and of course, enjoy!