by Sodium Girl
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my 17 recipes »
Sodium Girl's Notes:
Expand1 1/4 cup + 3 tablespoons AP flour Ask a question about this ingredient
10 tablespoons unsalted butter (1 stick + 2 tblsp) Ask a question about this ingredient
1/4 teaspoon garlic granules Ask a question about this ingredient
1/4 teaspoon onion powder Ask a question about this ingredient
4-6 tablespoons ice water Ask a question about this ingredient
1 teaspoon safflower or vegetable oil Ask a question about this ingredient
2 medium shallots, thinly sliced Ask a question about this ingredient
2 cups shredded carrots (heirloom preferable) Ask a question about this ingredient
5 eggs Ask a question about this ingredient
1 cup creme fraiche Ask a question about this ingredient
1 cup half and half Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon dried dill Ask a question about this ingredient
1/2 teaspoon dried mustard Ask a question about this ingredient
2 tablespoons chopped fresh dill Ask a question about this ingredient
To prep for the quiche crust, cut the butter into cubes and put it in the freezer to chill for at least 20 minutes.
Ask a question about this stepPut 1 1/4 cup of flour, chilled butter, onion powder, garlic, and sugar into a food processor and pulse until combined - flour will begin to look grainier and crumby. Then, add 1 tablespoon of ice water at a time, pulsing until the dough begins to form a ball. Remove the dough and wrap in wax paper and put it into the refrigerator for 1 hour. You can use saran wrap here, but wax paper will help in a following step.
Ask a question about this stepWhile dough is chilling, prepare the other ingredients of the tart. Heat the teaspoon of olive oil in a small pan over medium heat. Sauté shallots until they have softened and let off a sweet aroma, 5 minutes. They are ready when you can't keep your hands off of them. Take off heat and set aside.
Ask a question about this stepUse a hand grater or food processor to grate your carrots. The finer the grate, the better, but any size will do.
Ask a question about this stepPlace the carrots and shallots into a paper towel, clean dish towel, or cheesecloth and over a sink or bowl, squeeze all the extra water out (as if you are straining homemade cheese). Give it a few big squeezes and then take the carrots and shallots out, and set aside.
Ask a question about this stepBy now, it should be time to remove the dough. Let your dough sit out at room temperature for 5 minutes and preheat your oven to 350 dg F.
Ask a question about this stepRight on top wax paper that you used, roll out the dough into a 12-inch circle that is 1/8 inch thick. To transfer the dough, simply put your well-greased, 9-inch pie dish upside down over the center of the dough, leaving about 1-2 inch overhang on every side. Gently, with one hand on the pie plate and one under the wax paper, turn the whole thing right side up and then use your hands to press the dough into place. Take off wax paper and fold the over hanging dough under itself, using the tips of your fingers to press the edges into the pie plate, making those decorative indents that I personally always admire.
Ask a question about this stepUse a fork to make a few prong marks on the bottom of the dough. Put the wax paper back onto the dough and fill the bottom with dried beans or peas or whatever you have to act as an oven-safe weight. Place into oven and bake for 15 minutes. Take out and remove the wax paper/weight combo and bake for another 15 minutes, until the crust begins to turn a golden hue. Take out and cool.
Ask a question about this stepWhile the crust rests, prepare your filling. Place 1 egg and the remaining 3 tablespoons of flour in a mixing bowl and mix at high speed. Add the other 4 eggs until well combined.
Ask a question about this stepIn another bowl, whisk together the crème fraiche with half-and-half until smooth. Slowly pour in the egg mixture, whisking in 1/3 at a time. When well combined, add the black pepper, dried dill, dried mustard, and fresh dill. Stir until blended.
Ask a question about this stepPut the shallot, carrot mixture onto the buttom of your crust and pour in the egg, crème fraiche mixture until it reaches just [1/4] inch below the edge of the crust. Place into oven and bake for 35 minutes or until the quiche has set. Serve with a mimosa. Enjoy.
Ask a question about this stepI love the flavors you have here and bet it is stunning, depending on the colors of the carrots.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Thanks gingerroot!