Made entirely from scratch, this curry leek and carrot quiche with a rich coconut cream will make you love eating your veggies. It’s easy, sweet and savory, with a hint of spice.
Quiches and savory tarts are my go-to recipes for lazy days. It’s a very French kind of dish and there are endless possibilities to prepare them, depending on ingredients or even leftovers you have at hand. Don’t think that French people only eat the classic quiche lorraine; it’s only one among so many other quiches. The base is however very similar from one to another, featuring a creamy egg or eggless mixture, on top of a savory crust (that I always prepare homemade – it’s extremely simple for an unbeatable taste and texture).
If you like quiches and all savory tarts a well, you might also check:
- Swedish Anchovy and Onion Pie
- Pumpkin, Spinach and Goat Cheese Quiche
- Almond Zucchini and Blue Cheese Tart
- Salmon and Zucchini Ricotta Pie
- French Quiche Lorraine
- Swedish Pie with Västerbotten Cheese and Chanterelles
- The Extravagant Onion and Ricotta Pie
- Rustic Gooat Cheese, Chorizo and Wild Mushrooms Galette
And there is another one I like and that my mom makes every so often. It’s a vegetarian quiche featuring a quite unusual combination: leeks and carrots. At first, it might seem a little strange and maybe tasteless but it’s surprisingly very tasty, yet very simple and basic. I don’t know her exact recipe and to be honest with you, I don’t think there is. It’s the beauty about savory tarts/pies and quiches: you can go your own style, adding ingredients and adjusting quantities as it suits you. If you’re not too much into desserts because they require to be precise, then quiches are definitely for you.
You can make them vegetarian or not, vegan if you wish, and even gluten free as the crust can be made with gluten free flour and olive oil instead of eggs. In any case, I always recommend making a homemade crust. Once you made it, you’ll understand why. It’s quick, easy, and the result is so, so much better than the ones you buy in stores. If I think about it, I haven’t bought a pie crust for so many years I can’t even remember when it was. A good tip: double or triple the quantities when you make it, and freeze in small batches. When you plan a quiche recipe, you just need to remove it from the freezer a little bit in advance so that it’s easy to handle.
Now let’s talk about this quiche a little bit more in details. As I was telling you earlier, there is no doubt that I have been inspired by my mom’s recipe for this one. Inspired only, as I added a different seasoning and creamy mixture. Let’s start with a few words about the seasoning. I wanted it slightly spicy here, and I played with a curry seasoning, that you can adjust to your own tastes depending on how sensitive your palate is to spicy food. Here I would say the result is rather mild, also because of the creamy sauce poured onto the pie. I used a small minced red chili pepper for an additional spicy touch, but you could totally skip it if you wish.
As for the creamy sauce, there is no milk or heavy cream here. Instead I went for full-fat, unsweetened coconut milk, that I like for its sweet taste combined with spices. A few more options if for some reasons you don’t want to use coconut milk: soja cream, cashew or almond milk, or of course milk or cream if you don’t mind using dairy products. From time to time, I like to add a handful of diced silken tofu as well, that brings more texture to the dish.
I leave you with the recipe now. Feel free to stick to it or bring your little twist and if so, please let me know as I might try it as well. Oh, and I forgot: serve with a side of lettuce and enjoy with a dry white wine. Bon appétit!
- 1 stick (125g) unsalted butter, diced
- 1½ cup (180g) all-purpose flour + extra for dusting
- 2 Tablespoons cold water (or more if needed)
- 1½ Tablespoon olive oil
- ½ yellow onion, sliced
- 1 medium leek, rinsed and sliced
- 2 medium carrots, grated
- 1 Tablespoon curry powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin powder
- 1 small chili pepper, minced
- 3 large eggs
- 1 can coconut milk, full-fat and unsweetened
- Salt & pepper
- Preheat the oven to 350°F (180°C). Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large disk and line a 9-inch (23 cm) spring form pan.
- Heat olive oil in a sauté pan, and once hot throw in the onions. Sauté for about 5 minutes, until soft, stirring often.
- Add the leek, carrots, all the spices, and stir well. Cook until tender, about 5-10 minutes, adding the chili pepper at the end for 2 additional minutes.
- Spread the vegetables over the pie crust and set aside.
- In a mixing bowl, combine the eggs with coconut milk. Season with salt and pepper and pour the creamy mixture evenly over the vegetables.
- Bake for about 20-30 minutes, or until the quiche is set. Serve hot, with a side of salad.