Beautiful but Soggy-Bottomed Quiche

Carrot & Courgette Fleur Quiche Carrot and Courgette Fleur



Come on isn’t she pretty. And she’s darn tasty too, but as my charming mother said I would’t have won the bake off. Soggy bottomed is probably and understatement, poor Mary Berry would probably be swearing blind at me now for introducing this wet-bottomed monstrosity to the internet, but never mind. She’s pretty so who cares about her wet patches (eh-eh mind from the gutter now).

The idea actually came from pintrest, one of my great loves, but everyone knows that if you ever try to create  something of pintrest at home its always going to fail. Especially when you click to find the recipe and its in greek or french, no where on the whole of the internet could I find the sodding thing in english. Have no fear I did what only throughly over keen people would do and well, made it up.

6 small courgettes (zucchini’s whatever)

6 large carrots

1 short crust pastry just go buy it life’s too short, well you’re going to spend the next two hours arranging strips of carrots so…

4 eggs, 2 egg yolks and 1 egg white

300 ml of cream

2 teaspoons of mustard

6 slices of parma ham

Some parmesan

Roll out the pastry and line a flan dish, one with a removable bottom. Brush the egg white around it and place in the fridge.

Mix together the eggs, yolks, cream and mustard. Season and set aside.

Boil kettle, make tea/remove wine from fridge, add straw. Basically get comfortable. Using a peeler create 100s of vegetable strips.

Start creating the beauty by rolling up a strip of courgette, then wrap a strip of carrot around it. And so on, and so on, and so on. Once you need to use more than one length, go and get the tin out of the fridge (and replenish your wine, you’re only just starting) put the circle in the middle and continue carrot-courgette-carrot-courgette you get the picture. Every now and again add a circle of ham, tear the pieces in half to make them roughly the same width as the vegetables.

Once you are about 2 inches away from the edge and a finale circle of ham. Then start from the outside in. When the two have made celebrate, and you’ll probably be drunk as the proverbial skunk so dance around a little too.

Recover yourself and place the tin in a roasting tray, just incase of any leakage, no one likes leakage. Then carefully pour the egg mixture around the strips and grate the parmesan over the top.

Place in the oven, with the help of a responsible adult, at 180°C for 45 minutes until the egg mix is solid and the cheese is golden brown.

Let me know if you try this out?

Screen Shot 2014-06-09 at 11.16.33


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