Quiche Maraichere (French Vegetable Tart) Recipe

Name: Quiche Maraichere (French Vegetable Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 stalks celery, peeled, trimmed and cut into small dice; 2 slender leeks, white and light green parts only, trimmed, quartered lengthwise and finely sliced; 2 slender carrots, peeled, trimmed and finely diced; 1 medium red pepper, trimmed, seeded and finely diced; 2/3 cup heavy cream (depending on height of crust, see above); 1 large egg; 1 large egg yolk; 2/3 cup grated cheese, such as Gruyere, Parmesan or cheddar; salt & freshly ground black pepper; partially baked tart shell, still in its pan. (You can also use a storebought crust)

Servings: persons

1 tablespoon butter
2 stalks celery, peeled, trimmed and cut into small dice
2 slender leeks, white and light green parts only, trimmed, quartered lengthwise and finely sliced
2 slender carrots, peeled, trimmed and finely diced
1 medium red pepper, trimmed, seeded and finely diced
2/3 cup heavy cream (depending on height of crust, see above)
1 large egg
1 large egg yolk
2/3 cup grated cheese, such as Gruyere, Parmesan or cheddar
salt & freshly ground black pepper
partially baked tart shell, still in its pan. (You can also use a storebought crust)

1
Put a skillet over medium-low heat, add the butter and, when it's melted, toss in the vegetables. Cook, stirring, for about 10 minutes, or until the vegetables are tender. Season with salt and pepper, then scrape the vegetables into a bowl and let them cool while you preheat the oven.
2
When you're ready to bake the quiche, center a rack in the oven and preheat the oven to 400u00b0F.
3
Put the partially-baked crust on a lined baking sheet.
4
Spoon the vegetables into the tart shell and spread them evenly along the base of the crust - the vegetables will just about fill the crust. Whisk the cream, egg and egg yolk together, season with salt and pepper and carefully pour the custard mixture over the vegetables. Depending on how your crust baked, you may have too much custard - don't push it. Pour in as much custard as you can without overflowing the sides of the crust, wait a few minutes until it's settled into the vegetable's nooks and crannies then, if you think it will take it, pour in a little more. Very carefully slide the baking sheet into the oven. (If it's easier for you, put the quiche into the oven without the custard, then pour in the cream.).
5
Bake the quiche for 20 minutes, sprinkle the cheese over the top and bake for another 10 to 15 minutes, or until the cheese is golden and, most important, the quiche is set and uniformly puffed (wait for the center to puff). Transfer the quiche to a rack and cool until it's only just warm or until it reaches room temperature before serving.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 2 stalks celery, peeled, trimmed and cut into small dice, 2 slender leeks, white and light green parts only, trimmed, quartered lengthwise and finely sliced, 2 slender carrots, peeled, trimmed and finely diced, and more.

Yes, Quiche Maraichere (French Vegetable Tart) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quiche Maraichere (French Vegetable Tart)

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