Crustless Purple Potato And Carrot Quiche
serves 2-4
Quiches filled with roasted vegetables are beautiful. Every slice reveals its own mosaic of edible jewels embedded in a creamy custard.
Read more about this recipe at Karina's Kitchen.
3 small purple or blue potatoes
2 small gold potatoes
1 medium carrot, peeled, cut into thin sticks
1 handful small broccoli florets
1 small zucchini, chopped
2 cloves of garlic, minced
Olive oil
5 large organic free-range eggs
1/2 cup half-and-half
1 pinch nutmeg
Butter for greasing pie plate
1 cup grated cheese (Gruyere, Swiss or cheddar)
prep: 15 minutes
total: 1 hour 15 minutes
roasting pan
mixing bowl
whisk
9-inch pie plate
wire rack
1. Toss vegetables and garlic in a roasting pan, drizzle with olive oil, and season with a generous sprinkling of sea salt and freshly ground pepper; roast in a 375F oven until fork-tender, about 40 minutes. Remove and set aside.
2. Whip the eggs, half-and-half and nutmeg with a whisk till frothy.
3. Lightly butter a 9-inch pie plate.
4. Spoon the roasted vegetables into the plate and arrange them evenly.
5. Sprinkle the grated cheese on top. Pour the custard over the vegetables and cheese, allowing it to seep in and around all the vegetables.
6. Bake the quiche in the center of the oven until set and golden, about 25 to 35 minutes. Test doneness by jiggling the pie plate a bit to see if the center shimmies; if it does, cook for 5 more minutes. Or, if it's very close to done, insert a small thin knife into the center -- if it emerges clean, it's done.
7. Set the hot quiche on a wire rack to cool a bit before slicing and serving.
