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Spicy Curry Leek and Carrot Quiche

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

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.

Ingredients

Scale

For the dough:

  • 1 stick (125g) unsalted butter, diced
  • 1½ cup (180g) all-purpose flour + extra for dusting
  • 2 Tablespoons cold water (or more if needed)

For the filling:

  • 1 1/2 Tablespoon olive oil
  • 1/2 yellow onion, sliced
  • 1 medium leek, rinsed and sliced
  • 2 medium carrots, grated
  • 1 Tablespoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin powder
  • 1 small chili pepper, minced
  • 3 large eggs
  • 1 can coconut milk, full-fat and unsweetened
  • Salt & pepper

Instructions

For the pie crust:

  1. 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.

For the filling:

  1. Heat olive oil in a sauté pan, and once hot throw in the onions. Sauté for about 5 minutes, until soft, stirring often.
  2. 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.
  3. Spread the vegetables over the pie crust and set aside.
  4. In a mixing bowl, combine the eggs with coconut milk. Season with salt and pepper and pour the creamy mixture evenly over the vegetables.
  5. Bake for about 20-30 minutes, or until the quiche is set. Serve hot, with a side of salad.