Quiche with celeriac and swede

Quiche with celeriac and swede
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 200 gr flour
  • 4 gr salt
  • 100 gr cold butter
  • 25 gr cold water
  • 1 egg
  • 200 gr celeriac
  • 200 gr swede
  • 100 gr carrot
  • 1 red onion
  • 1 clove of garlic
  • 3 tspn sage
  • 3 eggs
  • 300 ml cream
  1. Mix flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the cold water and egg to bring the dough together. Knead briefly until smooth but do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  6. Peel the celeriac, swede and carrots and cut in ½ cm cubes. Sweat off in some oil or butter until soft. Chop onion and garlic and add to the root vegetables. Cook until soft. Season with sage and salt and pepper.
  7. Add the cooked filling to the prebaked pastry cases. Mix the eggs with the cream and seasoning and some extra sage and pour in the pastry case.
  8. Bake the quiche in the oven at 180 °C until the eggs have set, about 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the bade with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
Replace the cream by yoghurt.