Peter Rabbit Carrot and Peas Quiche
Try this Peter Rabbit Carrot and Peas Quiche recipe, or contribute your own.
Try this Peter Rabbit Carrot and Peas Quiche recipe, or contribute your own.
- Carbohydrate 3.82520170946064 g
- Cholesterol 3.54192708526877 mg
- Fat 3.31142360651111 g
- Fiber 1.10189666090704 g
- Protein 1.88521348017676 g
- Saturated Fat 0.95289116720992 g
- Serving Size 1 1 Serving (37g)
- Sodium 25.8118500063651 mg
- Sugar 2.7233050485536 g
- Trans Fat 0.23661235431967 g
- Calories 50 calories
Step-by-step
- Combine all ingredients in a bowl.
- Preheat oven to 170oC.
- Scoop filling into pastry.
- Bake for 20 minutes
Replacing the almond meal with an equal weight of all-purpose flour shifts the crumb from dense and slightly sandy to a finer, more traditional pastry-like texture. Fresh carrot juice brings natural sweetness and moisture to the custard base, requiring careful baking control to prevent a soggy bottom crust. Whisking the eggs thoroughly incorporates air, which helps the light filling rise slightly within the shortcrust pastry fitted inside mini tart pans. Ground cardamom and grated green apple introduce aromatic warmth and tart acidity, cutting through the richness of the dairy and butter. Overfilling the tart shells leads to boiling over during the 20-minute bake at 170 degrees Celsius, so leave a two-millimeter clearance at the rim. Underbaking remains the primary pitfall, signaled by liquid movement in the center when the pan is gently shaken. Pair these miniature tarts with a crisp, bitter green salad dressed simply in lemon juice and high-acid olive oil. The sharp acidity of raw arugula or endive balances the earthy sweetness of the carrot juice and peas. Roasted asparagus spears drizzled with balsamic vinegar also work well, echoing the vegetable-forward profile without overwhelming the delicate pastry. Serve the quiches warm or at room temperature within two days of baking for optimal crust crispness, storing any leftovers in an airtight container in the refrigerator.
