Carrot Top Quiche

Quiches are just a cross between omelettes and pies.

One of the perks of living in Portland is the amazing year round farmer’s markets, boasting seasonal produce from local sources. Buying produce at the market has caused me to cook seasonally, which has  expanded my horizons in terms of ingredients, but carrots are one of the few veggies available almost all year round and are one of my favorite staples. At the farmer’s market, carrots are sold with their tops. The tops go great in recipes calling for parsley, such as in herb pesto, or cooked in place of spinach. Today, I decided to use them in a quiche with a white wine dough. It was a good way to use up the rest of my carrot tops from last week’s market.

By the way, when I buy carrots with carrot tops, I usually cut all the tops off and store them separately in a plastic bag in the fridge, otherwise they seem to suck the life out of the carrot roots, and make them go floppy.

If you can’t get carrot tops, don’t worry. You can replace them with another leafy green like spinach, or just omit them altogether. A quiche is just a savory pie with egg filling — you can actually put in anything you like!

For the dough:

1 3/4 cup flour
2-3 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 teaspoon salt

Put all ingredients into a bowl. Mix to make a dough ball (using a spoon at first and then your hands). If the dough ball seems too shaggy, add a little bit more olive oil until you can get it to stick together. Roll the dough ball out to the size of your pie dish and gently transfer it to the dish.

Cooking seasonally: putting basil in everything all summer long.

For the filling: 

around 2 tablespoons vegetable oil
1 medium sized onion
1/2 bunch carrot tops
1 medium sized tomato
a handful of fresh basil leaves
1 cup shredded cheese (any kind you like)
4 large eggs
2 cups milk
a pinch of salt

Roughly chop up one medium onion and about the same amount of carrot tops. Heat up a pan with the vegetable oil, and throw in the onions. Cook until they start to brown (around 15 mins), and add the carrot tops. Cook another 10 minutes. Also chop up one medium sized tomato and tear up a handful of basil leaves.

Finally, whisk together 4 large eggs, 2 cups milk and 1/2 cups of the cheese.

Assembly and cooking:

Throw the onions, carrot tops, tomatoes, and basil into the quiche and spread them all out. Cover with the egg mixture, then top with the remaining 1/2 cup cheese. Cook on 400 degrees F for around 30 minutes or until the quiche is set and slightly golden. Let cool a little and enjoy! (Be careful cutting into it at first since it will be molten.)

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