Carrot and Snow Pea Quiche

A delicous vegetable quiche that’s great for a spring meal. It’s super easy to make, perfect hot or cold for brunch or dinner. Make the crust from scratch if possible, but if you are in a pinch, a quality store-bought all-butter crust would work as well. I replaced some flour with toasted sunflower seeds, you can use almonds or just same amount of flour instead. The filling is loaded with lots of snow peas and baby carrots, but you can use whatever veggies you want for it.

Crust	Filling
230 g Plain flour 50 g Toasted sunflower seeds, ground into flour ½ tsp Sea salt 1 pinch Baking powder 125 g Unsalted butter, chilled and cut into smaller pieces 1 Medium egg 1 tsp Apple cider vinegar (or lemon juice) 2 tbsp Citrus flavoured vodka or cold water 20 g Toasted sunflower seeds, roughly chopped or 2 tbsp Breadcrumbs	400 g Baby carrots, trimmed 250 g Snow peas, trimmed 4 Medium eggs 150 ml Heavy cream or milk 30 g Parmigiano Reggiano, grated 2-3 tbsp Parsley, chopped Sea salt and freshly milled black pepper Nutmeg

In a mixing bowl, add the flour, ground sunflower seeds, salt and baking powder and whisk until evenly combined. Add in butter and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Lightly beat the egg, vinegar, and vodka or water together in a small bowl until well combined. Gradually stir egg mixture into flour mixture in the bowl with a fork until dough forms a ball. Add liquid 1 tablespoon at a time, you may not use all of it.
Roll out the dough on a piece of lightly floured baking paper into a 33 cm circle. Line a greased tart tin with a removable base with the dough. Cover with a plastic wrap and chill for 30 minutes.
Preheat the oven to 200C/400F. Prick the dough base several times with a fork and line with a piece of parchment paper and fill it with weights (rice, beans or sugar). Bake for 15 minutes until edges are set, then remove weights and bake 5-10 more minutes.
Meanwhile, cook carrots in a pot of boiling salted water for 5 minutes. Remove and drain. Add snow peas to the boiling water and blanch for a minute. Remove and rinse under cold water. Drain.
Mix the heavy cream or milk, 4 eggs, grated Parmesan and chopped parsley, reserving a little for sprinkling. Season with salt, pepper and nutmeg.
Sprinkle the crust with roughly chopped sunflower seeds or breadcrumbs. Place the well drained snow peas in it, then the whole carrots in a star shape atop.
Gently pour the egg mixture evenly over the top and bake in the middle of hot oven for about 45 minutes. Remove and sprinkle with the remaining parsley. Allow to cool slightly before slicing and serving.

2 comments:

foodtravelandwine 2/4/26 01:19: I love quiches!...this looks delicious and beautiful!!......Abrazotes, Marcela
J.P. Alexander 2/4/26 02:00: Gracias por la receta. Te mando un beso.