CARROT-PARMESAN QUICHE

Carrot-Parmesan Quiche image

This fabulous four-cornered quiche is the perfect centerpiece for an Easter or spring-equinox brunch. You can blind-bake the puff pastry the day before, and the filling is a mix of carrot purée and eggs cut with garlic, olive oil, and Parmesan to skew it more savory.

Provided by Lauryn Tyrell

Time 2h5m

Yield Serves 8 to 10

Number Of Ingredients 14

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Ingredients

Unsalted butter, softened, for brushing
Unbleached all-purpose flour, for dusting
1 sheet all-butter puff pastry (14 ounces), such as Dufour, thawed
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1 cup)
1 teaspoon kosher salt (we use Diamond Crystal), divided
8 ounces carrots (about 3), peeled and thinly sliced into rounds (1 1/2 cups)
1 clove garlic, minced
1 cup whole milk
3/4 cup heavy cream
4 large eggs, room temperature
1 1/2 ounces Parmigiano-Reggiano or Grana Padano, finely grated on Microplane (1 cup)
1/4 teaspoon freshly ground pepper
Carrot-and-Parsley-Leaf Salad, for serving

Steps:

Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides. On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again). Continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes. (Crust can be kept at room temperature, loosely covered, up to 1 day.)
Reduce oven temperature to 375°. Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes. Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups). Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack. Top with salad just before serving.