This year, I received a garnishing set for Christmas/Hanukkah. I was initially at a loss as to what to do with twelve specialized (think corn kernel remover) kitchen tools, but in the three days I've had it at home, I've already used four of the tools. (Elliott is pretty pumped about having corn-off-the cob this year as a flossing-friendly alternative to regular corn.)
This recipe uses one of the tools - the vegetable curler, or what I like to call the carrot pencil sharpener. They're pretty cheap, you can get one on the big river for $5. The nice thing about the carrot sharpener is it produces really thin slices of carrot that soften up in the quiche.
The quiche also contains sweet potatoes which need to sliced very thinly to soften up as well. If you had a micro-plane or something, you could use that. I just cut slices as thin as I could with a knife.
Other than that, the recipe is pretty simple. Just mix the wet ingredients together, layer the sweet potatoes and carrots, pour in the liquids, and bake. I adopted this from Joy of Cooking. They recommended fresh herbs, but (like me) you can use dried ones if you don't have the fresh guys.
I made this for our Hanukkah party and it was a big hit!
Recipe
Ingredients
- 1 sweet potato
- 4 carrots
- 1.5 cup heavy cream
- 8 oz goat cheese
- 1 cup milk
- 6 eggs (beaten)
- Fresh or dried herbs of your choice (I used about 1 tsp each of dried basil, oregano, parsley)
- Salt and pepper
- 1/4 cup grated Parmesan cheese
Procedure
(Makes two 9 inch quiches.) Pre-heat the oven to 400 degrees F.
Peel the sweet potato and carrots. Cut the sweet potato into very thin (approx 2 mm) slices. Use the carrot curler to create thin carrot slices. Break up the shavings into 3 inch pieces. (The carrot curler will create thin carrot cores, save those for another recipe.)
Pour the cream into a medium mixing bowl. Add the goat cheese and use the back of a wooden spoon to combine the cream and cheese until smooth. Wisk in the milk, eggs, and herbs. Season with salt and pepper to taste.
In two 9 inch pie plates, layer the sweet potato and carrot pieces. Pour half of the cheese mixture into each pan. Sprinkle the Parmesan cheese on the two quiches.
Bake the quiches in the oven for 40-45 minutes. Let cool 10 minutes before serving.