Golden Coconut Curry Spinach & Parsnip Quiche
A quiche packed with hearty amounts of vegetables makes for a healthy breakfast that you’re going to love. Brooklyn Delhi’s Golden Coconut Curry adds so much flavor to the filling, and gets an extra boost with fresh onions and garlic cooked with more turmeric. Whether you want to crimp the homemade pie crust or leave it looking rustic, this easy, savory quiche will wow your family and friends.
1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cut into 1-inch cubes
½ teaspoon salt
¼ cup ice water
2 tablespoons vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
¾ teaspoon salt, plus more for salting boiling water for parsnips
1 teaspoon turmeric
1 cup fresh spinach, julienned
3 parsnips, peeled
4 pastured raised eggs
1 cup heavy cream
½ cup Golden Coconut Curry
- Whisk the salt and flour together in the medium-sized mixing bowl.
- Using a pastry cutter or a fork, cut the pieces of butter into the flour mixture until it starts to look crumbly with some lumps of butter still visible.
- Sprinkle the ice water one tablespoon at a time and stir with a spatula until large clumps of dough start to form, adding more water if necessary for it to come together.
- Wrap disk of dough in plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 400°F.
- Lightly dust your surface and rolling pin with flour. Place your chilled disk of dough and roll out the dough out until it’s about ⅛-inch thick. It should cover a 9-inch deep pie dish. Place the dough into the pie dish and crimp the edges.
- To blind bake the crust, cover your rolled out pie crust with aluminum foil and place pie weights or dry beans on top.
- Place the pie dish in the oven and bake for 15 minutes, and take it out.
- Remove the pie weights and aluminum foil. Return the pie dish to the oven and bake for another 15 minutes.
- Let the pie crust cool on a wire rack until you’re ready to add the filling to it.
- Preheat the oven to 375°F.
- In a saucepan, heat oil over medium heat. Add in your sliced onions, garlic, salt & turmeric. Cook and stir with a wooden spoon until the onions are softened and become fragrant, 4-5 minutes.
- Turn off the heat, and place the cooked onions and garlic into a small bowl to cool down.
- Take your peeled parsnips and place in a pot of salted boiling water. Over medium-high heat, cook the parsnips until they become soft and tender. There should be very little resistance when you insert a fork into one and take it out.
- Drain the water and slice the parsnips into ¼-inch thick rounds. Set aside.
- In a medium bowl, whisk together the Golden Coconut Curry, heavy cream and eggs until smooth.
- Line the bottom of your blind-baked pie crust with the onions and garlic mixture. Layer slices of parsnips on top. Next, carefully pour your egg mixture over it. Sprinkle the fresh spinach.
- Place pie in the oven and bake for 30-35 minutes, until it looks golden brown on top and the filling has set.
This recipe was created by Local Roots Recipe Contributor @theduskykitchen.