Crispy Quiche with Creamy Vegetable Filling

A quiche is a versatile classic that can be made with many different vegetables. In this version, carrots, onions, and garlic provide a mild, aromatic vegetable flavor, while the creamy egg and cream mixture makes the quiche particularly moist.

If the quiche is baked in a Dutch oven cast iron lid, the shortcrust pastry gets a particularly crispy texture. This recipe is ideal as a hearty lunch, dinner, or as a snack for a buffet.

Ingredients

For the quiche dough

350 g flour

150 g butter (cold, in pieces)

1 egg

1 tsp salt

60 ml cold water

For the filling

800 g carrots

1 onion

2 cloves garlic

1–2 tbsp oil

200 ml cream

50 ml milk

3 eggs

1 tsp salt

½ tsp black pepper

optional: a little curry or chili to taste

optional: fresh parsley for garnish

Preparation

1. Prepare the shortcrust pastry

Knead the flour, butter pieces, egg, salt, and water into a smooth dough.

Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.

2. Prepare the vegetables

Peel the carrots and cut them into small cubes or thin slices.

Finely chop the onion and garlic.

Heat the oil in a pan and briefly sauté the onion and garlic.

Add the carrots and lightly sauté for 5–7 minutes until they soften slightly. Then let them cool briefly.

3. Prepare the quiche crust

Roll out the dough on a floured surface into a round shape.

Line the lightly greased Dutch oven lid with the dough, pulling up a small edge.

4. Prepare the filling

Distribute the carrot and onion mixture evenly over the dough.

Whisk the eggs, cream, and milk in a bowl and season with salt, pepper, and optional curry or chili.

Pour the egg mixture over the vegetables.

5. Bake the quiche

Place the Dutch oven lid in the oven and bake the quiche at 200 °C top/bottom heat for about 40–45 minutes, until the surface is golden brown and the filling has set.

Serving

Let the quiche cool briefly, then cut it into pieces.

Goes particularly well with:

• a fresh salad
• herb quark
• or a light yogurt dip