I haven't made a quiche in ages, although I used to make them all the time. I've been kind of obsessed with roasting carrots lately and when I got the urge to make a quiche, I thought "I'll put carrots in it." Carrots, especially large ones, are not something I'd ever seen in a quiche before...but why not? I don't know. Anyway, I roasted up some carrots, mixed them into a quiche with some other fresh vegetables and had a great dinner. It was also tasty for lunch the next day; quiches are like that, I guess. Similar to soups, they're identifiably better after a bit of time has passed.
Roasted Carrot, Mushroom & Spinach Quiche
total time: about 2 hours
total hands on time: about 15 minutes
What you'll need:
1 pie crust (you can also do it crustless)
2-3 tbsps olive oil
garlic to taste
5 large carrots, cut into chunks
3/4 cup mushrooms, chopped
1-2 cups fresh baby spinach
1 cup milk
1 cup to 1 1/2 cups of shredded cheese of your choice (I used cheddar and parmesan)
salt and pepper to taste
What you'll do:
1. Preheat oven to 350.
2. Roughly chop your carrots into chunks, toss them into a pan and generously splatter with olive oil. Mix to coat.
3. Roast carrots for 35-45 minutes, until tender. Transfer from pan to cutting board.
4. While the carrots are cooling, cook mushrooms and spinach with fresh garlic (or even garlic powder) in another bit of oil in a pan. When spinach is wilted, it's done.
5. Change oven heat to 375.
6. In a large bowl, whisk together eggs and milk, then stir in the mushroom-spinach mixture, cheese, salt and pepper, or any other seasoning you want to use.
7. Now that the carrots have cooled, cut them again. I sliced mine vertically (as you can see in the above picture) but you can do whatever works. You don't want them diced or anything like that, just bite-size or slightly-larger pieces. I like the chunkiness of the carrots in this dish, particularly.
8. Stir carrots into quiche mixture, pour into prepared pie crust and pan and bake at 375 for about 35 minutes, or until a fork inserted comes out clean.
I feel like Bon Appétit (or another in-the-know foodie publication) would call this quiche "rustic," but I don't know if that's accurate or not. It's certainly hearty, and delicious with a side of salad or a big old hunk of crusty French bread, toasted and slathered with butter. Is that what "rustic" means in relation to food? I feel like it is, like we're supposed to think of hale French peasants passing around a pewter flagon of water at a big wooden table, eating plain yet classic food that comes from simple family farms. Correct me if I'm wrong, but I think this quiche would qualify (minus, perhaps, the farms part. Although the carrots were organic.)