Carrot-Parmesan Quiche Recipe

Prep Time:

40 mins

Total Time:

2 hrs 5 mins

Servings:

8 to 10

Who says quiche should be round? Or have a regular pastry crust? Our carrot quiche deliciously breaks the mold. It’s a four-cornered beauty with a crust of store-bought puff pastry (be sure to buy all-butter puff). We bake it in a rimmed baking sheet so the ratio of crust to filling is different from the usual. It makes the perfect centerpiece for an Easter or spring brunch but is also well-suited to a fall or winter gathering. To get ahead, you can blind-bake the puff pastry the day before. The filling is a simple yet fabulous mix of carrot puree and eggs, cut with garlic, olive oil, and Parmesan to make it more savory.

Making This Carrot Quiche Ahead

We don't recommend baking the quiche more than a few hours ahead but the crust can be baked and kept at room temperature, loosely covered, up to 1 day.

Directions

Preheat oven; prep baking sheet:

Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides.
Roll out puff pastry and fit into baking sheet:

On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
Blind bake crust; remove weights and parchment:

Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again).
Bake again; prick bottom and cool:

Continue baking until golden and set on bottom, 8 to 10 minutes more. Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes. Reduce oven temperature to 375°F.

If edges of crust are browning too quickly, tent them with foil.
Cook onion:

Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes.
Add garlic and carrots and cook:

Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes.
Cool, then blend, adding milk:

Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups).
Transfer to bowl and add cream, eggs, and cheese:

Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
Add filling to crust and bake:

Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack.

If browning too quickly, tent edges with foil.

Serving Carrot Quiche

Top the quiche with fresh parsley or with ribbons of carrot and radish.
Cut the quiche into square portions or divide the squares in half diagonally to create smaller triangular-shaped portions.