Carrot Leek Quiche with Pine Nuts
A carrot-leek quiche with pine nuts is a recipe featuring fresh ingredients from the quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 1 pinch salt
- 80 g sour cream
- 140 g butter
- 450 g carrots
- 300 g leeks
- Salt
- 3 eggs
- 250 g sour cream
- 150 ml whipping cream
- pepper (ground)
- Nutmeg (freshly grated)
- 3 tbsp pine nuts
Instructions
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1.
For the dough, mix flour with salt, sift onto a work surface, make a well in the center, add the sour cream and scatter butter pieces around the well. Knead all ingredients into a smooth dough with your hands, shape into a ball, wrap in cling film and refrigerate for 30 minutes.
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2.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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3.
Peel the carrots, cut them diagonally into thin slices and blanch in boiling salted water for about 3 minutes. Remove, shock in cold water, then drain well.
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4.
Wash and trim the leeks, slice them diagonally into thin strips and blanch in boiling salted water for about 1 minute. Remove, shock in cold water, then drain well.
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5.
Whisk the eggs with crème fraîche and cream, season with salt, pepper and a pinch of nutmeg.
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6.
Roast the pine nuts in a hot dry pan until golden yellow, remove, set aside and let cool.
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7.
Roll out the dough on a floured surface slightly larger than the tart tin, line a greased tart tin with it. Arrange the vegetables decoratively on the base, pour over the egg custard and sprinkle with pine nuts. Bake in the preheated oven for about 30 minutes until golden yellow. Remove, let cool warm, release from the tin and serve.
