Heirloom Carrot & Bacon Quiche with Potato & Parmesan Crust

10 Mar

Here’s one of my creations using the heirloom carrots I picked up at Sydney Market’s on Monday.

Potato & Parmesan Crust

6 small or 3 medium potatoes

White pepper

Salt

Extra virgin olive oil

Handful of parmesan

Filling

2 cups of grated carrots (orange, purple, yellow and white)

5 eggs

1 handful of parmesan

White pepper

Salt

2 rashers of bacon

1 medium brown onion

2 small sprigs of thyme

I cup of full cream milk

Grated cheddar cheese

Grate the potatoes and squeeze out the excess liquid by hand. Mix in a drizzle of extra virgin olive oil, a handful of parmesan, a pinch of salt and white pepper. Press the potato mixture into the base and sides of a tart tin with a removable base. Bake in a 200ºc oven for 30 minutes or until the edges start to brown and the potato crust has become firm and dry.

Dice the bacon rashers, fry in a little extra virgin olive oil until golden brown and cripsy. Dice the onion, saute until softened, add the leaves of the thyme and the grated carrots. Cook for a few minutes on a low heat until the carrots are softened. Put the carrot, onion and bacon into the potato crust.

Lightly beat the eggs, milk, parmesan and a generous amount of white pepper and pour over the carrot filling. Gently stir the filling to help the egg mixture spread evenly. Sprinkle some cheddar cheese on top and bake in a 180ºc oven for 50 – 60mins or until the quiche is set.

Remove from the oven, loosen the edges of the potato crust and lift out the quiche on the removable base. Serve hot or cold.

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One Response to “Heirloom Carrot & Bacon Quiche with Potato & Parmesan Crust”

  1. Emily March 10, 2011 at 6:46 pm #

    My Mouth Just DROPPED when I saw the photo of this. Got Any Left-Overs????

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