Purple Potato & Carrot Quiche
Purple Potato and Carrot Quiche Recipe
After five years of making flourless quiche recipes, I no longer miss the pie crust I used to love. This surprises me, but I'm not unhappy about it. Quiches filled with roasted vegetables are beautiful. Every slice reveals its own mosaic of edible jewels embedded in a creamy custard. Purple, yellow, green and orange. The colors of spring.
First, roast your veggies:
Grate your favorite cheese: Swiss, cheddar, Gruyère - it's all good. You'll need about a cup of grated cheese.
Add a half cup chopped sweet onion to the roasted vegetable mix.
Add some chopped chives or spring onions to the custard.
Add a tablespoon of fresh chopped herbs to the custard - parsley, marjoram, or basil.
Bake the quiche in the center of the oven till set and golden, about 25 to 35 minutes. Test doneness with the wiggle method [jiggle the pie plate a bit to see if the center shimmies; if it does, cook for five more minutes] or if it's very close to done, insert a small thin knife into the center - if it emerges clean, you're good to go.