It should come as no surprise that I love quiche: making it, eating it, sharing it. But I have to say that I’d never thought about making a carrot quiche (excuse me, Russian carrot pie) until I came across it in The New Enchanted Broccoli Forest.
Broccoli, spinach, mushroom, or a combination of the three — classic quiche fillings. But carrots? I was intrigued. (Especially since we had two big bags of carrots in the fridge, and I had to do something with them. We’d already been through carrot & rice soup and carrot spice muffins, of course.)
I used my standard pie crust recipe, which, when you use a food processor takes maybe five minutes. The carrot filling was easy to throw together and did not disappoint. It was a delicious dish, a twist on some old favorites, and I’d definitely make it again.
But I have to be honest.
Broccoli and mushroom are still my favorites.
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(Tweaked from The New Enchanted Broccoli Forest)
Part One: The Crust
Ingredients
- 6 Tbsp cold butter, cut into small pieces
- 1.5 cups flour (can use up to 1/4 cup whole wheat)
- 4 Tbsp cold water, milk, or buttermilk
- extra flour for rolling dough
Directions
1. Use a food processor to cut the butter into the flour until it resembles coarse cornmeal (should take just a few quick pulses).
2. Add the liquid, one tablespoon at a time, until the dough starts to hold together. Local humidity will affect the amount needed (I have always needed all four).
3. At this point, you can wrap the dough and chill it to roll out later or use immediately. When ready, roll it out and gently place in a pie plate, or simply press the dough into the plate with your fingers. (The plate does not need greasing because of all the butter already in the dough.) If not filling and baking soon, transfer to fridge until use.
Part Two: The Filling
Ingredients
- 1 Tbsp butter
- 1 large onion, finely minced
- 1 lb. slender carrots, thinly sliced
- 2 garlic cloves, minced
- 1 Tbsp fresh lemon juice (but the world won’t end if you use bottled)
- 1 Tbsp unbleached white flour
- 1.5 cups cottage cheese
- 1 egg
- 3 Tbsp bread crumbs
- freshly ground black pepper
- 1.5 Tbsp dried dill (or 3 Tbsp fresh)
- paprika, to garnish
Directions
1. Preheat oven to 375 F/190 C.
2. Melt the butter in a large non-stick skillet and add the onion, cooking until soft. Put the crust in the oven to begin baking.
3. Add the carrots, garlic, and lemon juice to the skillet. Cook until carrots are tender but not mushy, about 8 minutes. Sprinkle in the flour and cook another 2 minutes. Remove from heat.
4. Beat cottage cheese and egg in a large bowl. Stir in bread crumbs, black pepper, and dill. Add the carrot mixture and mix well. Remove crust from oven, spread filling inside, and dust the top with paprika.
5. Bake for 15 minutes at 375/190, then turn down to 350 F/180 C and bake another 30 minutes. Let cool at least 5 minutes before slicing. Serve hot, warm, or room temperature.
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