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Sun-dried Tomato, Leek and Carrot Quiche

What else is there to do on gloomy rainy days but cook, and get yourself meal prepped for the week ahead? This Sun-dried tomato, leek and carrot quiche is SOOOOOOO DELICIOUS. I’m yelling because I truly mean it.

Think crunchy, crumbly pastry, made even better with the most delicious filling! This one is such a simple recipe with only a handful of ingredients, most of which you’ll already have in your fridge/pantry. I made this the other week for my sister and I, and we had it for lunch throughout the week. It’s the easiest lunch option and so yummy!


Ingredients


Pastry:

1 1/2 C plain flour

1/2 C cold 25% less fat butter

3 tbsp cold water

Pinch of salt


Filling:

2 tsp butter

1/2 Leek, sliced

2 carrots, grated

7 eggs

2 tbsp flour

80g sun-dried tomatoes, sliced

A few slices of Parmesan cheese to top






Method

  1. Preheat your oven to 160°C.

  2. In a food processor, pulse the flour, salt and butter together until it forms a crumb consistency. Add 2.5 tbsp of the water and blend on low until it starts to form a ball. If it looks dry, add the other 1/2 tbsp of water and blend again.

  3. Roll into a ball, flatten with your hand, place in some cling wrap and put it in the freezer for 30mins to chill.

  4. Meanwhile, in a large pan, add 2 tsp butter along with the sliced leek. Let that sauté for 3-4 mins before adding the carrot. Add a pinch of salt and cook for another 5 minutes until softened. Let cool.

  5. Take the pastry out of the freezer. Between two pieces of baking paper, roll out until about 4mm thick. Spray a tart tin with olive oil and transfer the pastry carefully by removing one piece of baking paper and flipping it into the tin. Use a fork to make some holes and then bake in the oven for 10 mins, then let cool.

  6. Increase the oven temp to 170°C. In a bowl, whisk the eggs and sift over the flour and a sprinkle of salt and pepper. Mix well.

  7. Cut up the sun-dried tomatoes and grate the Parmesan.

  8. Spread the leek and carrot mixture around in the pastry shell. Pour over the egg mixture and top with the sun-dried tomatoes and Parmesan cheese.

  9. Bake in the oven for 20-25 mins on 170°C (I covered mine with foil for the last 10 minutes to avoid it burning on top)

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