© Stine Christiansen | Foodstyling: Thomas Steinmann

Quiche with roasted carrot, mountain cheese and rosemary

Quiche is almost like an egg dish – only much more elegant! Here we vary the delicious tart in a vegetarian, springtime way.

Falstaff Editorial Team

Cooking time: 01:30


Ingredients (6 servings)
1 carrots
50 g butter
30 ml water
10 g brown sugar
1 pinch of salt


Ingredients (6 servings)
4 eggs
150 g crème fraîche
150 ml milk
1/2 tablespoon(s) mustard
1 pinch of salt
1 pinch of pepper
1 pinch of nutmeg


Ingredients (6 servings)
300 g quiche dough
150 g grated mountain cheese
fresh herbs (optional)
  • Heat the oven to 180 °C.
  • Roll out the dough into the desired shape and prick several times with a fork. Line the tart tin with baking paper. Sprinkle with dry rice or beans to prevent the pastry from curling and pre-bake for 10 to 15 minutes.
  • Wash the carrots and halve or quarter them lengthways. Meanwhile, bring the butter, water, sugar and salt to the boil in a small pan. Pour the mixture from the pan into a baking tray and add the fresh rosemary. Place the sliced carrots on top, flat side down, and place in the oven for 25 to 35 minutes until they have taken on color.
  • In the meantime, mix all the ingredients for the quiche mixture in a bowl until smooth.
  • When the carrots are 80 percent cooked, remove from the oven and set aside.
  • Now tip the quiche mixture into the pre-baked pastry dish, sprinkle with mountain cheese and place the carrots on top, flat side up. Bake again for 15 to 25 minutes until the mixture is firm.
  • Once cool, garnish with fresh herbs and serve lukewarm.

Wine Tip

Pale yellow green, silver reflections, fine, lively mousse. Delicate yellow tropical fruit nuances, hints of honeydew melon and mango, inviting, multi-layered bouquet. Taut, tightly meshed, finesse-rich acidity, lemon mineral finish, good persistence, an animating food companion.


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Falstaff Editorial Team
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