There are also some granny smith apple and onion slices in there. It’s also supposed to be a pie, but I baked it in a tart pan and called it a quiche. I can certainly say this quiche-tart-pie was not something I expected to add to my regular recipe rotation, but it turned out so well that I probably will.
When I set out to make this dish, I did not anticipate it would turn out as delicious as it did. In hindsight, this was probably a mistake given goat cheese and puff pastry were involved. It is hard to go wrong with either of those ingredients in my book.
I modified a few ingredients to work with what I had on hand, subbing vegetable stock for carrot juice and sour cream for crème fraiche. I also used both orange and white carrots that I found at my local farmer’s market.
The quiche is best served when warm and fresh out of the oven, but leftovers make for a breakfast delicious enough to give cold pizza a run for its money. Enjoy!
Carrot & Goat Cheese Quiche
- 1 sheet puff pastry, thawed
- 8 carrots (give or take, plus additional if juicing)
- 1 small to medium onion
- 1 Granny Smith apple
- 4 ounces goat cheese
- 1/2 cup crème fraiche or sour cream
- 1/2 cup carrot juice or vegetable stock
- 3 large eggs
- Salt and black pepper
- Roll out the puff pastry across a well-floured counter so it will fit along the bottom and up the edges of a 9-inch tart or pie pan.
- Layer the puff pastry in the lightly greased or buttered pan, then trim the excess from the edges.
- Use a fork to prick holes along the bottom of the crust, then cover and refrigerate for 30 minutes.
- While the crust chills, peel the carrots and bring them to a boil in a pot of salted water. Allow to cook until just tender, about 8 minutes.
- Drain and rinse under cold water, then halve lengthwise and set aside.
- Very thinly slice the onion and apple (peel the apple before slicing if desired) and arrange in layers over the bottom of the crust. You can make a layer of each or mix them together in multiple layers.
- Next arrange the carrots in a spoke-like pattern on top of the onions/apples.
- Crumble the goat cheese along the top of the onions and apples and in between the carrots.
- In a medium bowl, whisk together the sour cream, vegetable stock, and eggs. Season with salt and pepper.
- Gently pour this mixture over the fruit, vegetables, and cheese in the tart shell.
- Bake at 350 degrees F (180 degrees C) for 35 minutes or until the center is set and the top is lightly browned.
I substituted sour cream and vegetable stock for the crème fraiche and carrot juicecalled for in the original recipe.