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Quiche aux fanes de carottes et au chèvre, une part servie sur une assiette à côté de carottes avec leurs fanes
Team Curcuma

Carrot top and goat's cheese quiche

A zero-waste quiche that uses the tops from a bunch of carrots, mellowed with soft goat's cheese and a hint of turmeric.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings : 6 people
Course : Main Course, Starter
Cuisine : French
Calories : 365
Ingredients Préparation Notes

Ingredients
  

  • 1 sheet of ready-rolled shortcrust pastry (230 g)
  • 120 g carrot tops (the tops from one bunch)
  • 1 onion
  • 1 tbsp olive oil
  • 3 eggs
  • 200 ml milk
  • 100 ml crème fraîche or milk
  • 120 g soft goat's cheese
  • 30 g grated Parmesan
  • 1/2 tsp ground turmeric optional
  • salt, black pepper and nutmeg

Préparation
 

  1. Preheat the oven to 180°C (160°C fan). Line a tart tin with the pastry, prick the base, cover with baking paper and baking beans or dried pulses, and blind bake for 10 minutes.
  2. Wash the carrot tops thoroughly in several changes of water, spin them dry and remove the thick stalks. Roughly chop the leaves.
  3. Slice the onion and fry it in the olive oil for 3 minutes. Add the carrot tops and cook for 4 to 5 minutes, until they wilt and their water has evaporated.
  4. In a mixing bowl, beat the eggs with the milk, crème fraîche, Parmesan, turmeric, a pinch of nutmeg, salt and pepper.
  5. Remove the paper and baking beans. Spread the carrot tops over the pastry, crumble the goat's cheese on top and pour in the egg mixture.
  6. Bake for 30 to 35 minutes, until the quiche is golden and set. Leave to cool for 10 minutes before serving.

Notes

If your bunch doesn't have many tops, make up the weight with baby spinach. The quiche keeps for 2 to 3 days in the fridge.