Skip to main content

Carrot Quiche

I have an old Purity Cook Book circa 1974; the year I was 24 and took on being chief cook and bottle washer for a crew of 16 hungry mouths most days--except for when we had company when the count went up to 20. :)

The cook book is well used and spattered but in recent years has sat on my cook book shelf, overshadowed by the newer books that I tend to use now, my current favourites being, for obvious reasons, the Light Hearted Cook Books and Health Cooking for the Rushed series.

But now and again I like to make an old favourite recipe and lately I've been doing that more often. This isn't about an old favourite though, but a new favourite from the old book. I love carrots and cheese and had often thought that I would like to try the carrot quiche recipe. It only took me 36 years to get around to it (I happened to have some left over cooked carrots!) It was so delicious that I will be making up for lost time and making it often. The sweetness of the carrots with the tang of the cheese and the crisp and flaky pastry all make for a delicious, low cost, quick and easy feast.

Carrot Quiche


Preheat oven to 425 degrees F
Prepare Purity Pastry (recipe below)
Roll out half and line a 9 inch pie plate.
Trim and flute edges. Do not prick.
Prepare and cook in boiling salted water
       4 cups sliced carrots
Drain on absorbent paper.
Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, pinch of nutmeg (I omitted all of these)
Beat together
      4 eggs
      1/4 cup heavy cream
Blend in
      1 cup grated Swiss cheese (I didn't have Swiss so I used Cheddar and it was delicious)
      1/2 teaspoon salt
      1/4 teaspoon nutmeg (didn't use this)
      Pinch of pepper
Arrange carrot slices attractively (I just tossed 'em in) in prepared pie shell and pour egg-cheese mixture over top.
Bake in preheated 425 degree oven for 10 minutes until pastry is golden. Reduce heat to 350 degrees and continue baking for 30 to 35 minutes or until set around the edges and slightly soft in the centre. Let stand for 10 minutes before serving.
Makes 6 servings

(I took some to work with me and ate it cold at lunchtime. It was even good cold!)

Purity Pastry
Measure
      1 and 3/4 cups Purity Flour
Mix in
      3/4 teaspoon salt
With a pastry blender or two knives, cut in until the consistency of course meal with a few larger pieces (I rubbed in gently with my finger tips)
      3/4 cup lard or shortening (or half and half) (I used shortening)
One at a time, sprinkle with
     4-5 tablespoons of cold water (I only needed 4--too much water makes the pastry tough so be careful)
Mix lightly with a fork until dough clings together and cleans easily from the bowl. Chill until ready to use.
Makes one two crust 9 pie or two 9 inch pie shells.

This isn't my normal pastry recipe but it turned out very light and flaky!

Enjoy!

Comments

Popular posts from this blog

Just Joy!

Our family has a standing date for Sunday dinner on the first Sunday of every month. Not that we don't see each other at any other time, but we all know that particular Sunday is pretty much for sure--and I look forward to it so much--the front door bursting open and our house being filled once more with the voices and vibrancy of six grandchildren and their parents. 

This week Spero, Brenda's new Australian Shepherd puppy came too, and met his extended family, leaving Molson at home to have a rest! He was duly adored by all of us.


He came with a dazzling array of toys and is proving a fast learner, already sitting on command and responding to Tori's training. I was so impressed at her technique of quickly rewarding a turnaround from any slight naughtiness with praise for "good sitting," or "good" any other desirable behaviour! 

Tippy had her hair cut stunningly and bravely short the day before; making a statement about who she is as a unique individual, o…

The Secret Adventures of Susan's Scottish Scarf

By Belinda (with a lot of help from Susan :))
I was saying goodnight to her at the front door this week when she told me. There was apparently more to the scarf around her neck than I knew. 
The scarf had been a gift from me for Susan's birthday on Tuesday December 18th. It had been her 60th; and that day I had treated her to lunch to celebrate. 
We met at a tiny restaurant, Port Soiree, in Schomberg,near her office. It was a restaurant neither of us had been to before and it turned out to be a gem, with artsy ambiance, amazing food, wonderful service and modest pricing. In other words, it was perfect!