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  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 1 1/2 cups - grated Swiss cheese
  • 4 - eggs
  • 1 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • 1/2 pounds - (3 medium) carrots, peeled, cut into 1/4-inch diagonal slices
  • 2 tablespoons - butter or margarine
  • 1/2 cups - finely chopped onion
  • - pimiento-stuffed olive halves, for garnish
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    In a medium bowl, with a wire whisk, combine eggs, half-and-half, salt, nutmeg and pepper just until combined. Set aside.

    Place in medium skillet enough salted water to cover sliced carrots; simmer, covered, for 20 minutes or until tender. Drain well. Reserve 5 slices for garnish.

    Meanwhile, in medium skillet, melt butter or margarine, and saute onion until golden, about 5 minutes. Add remaining carrot slices; mix well.

    Sprinkle grated cheese into bottom of pie shell. Turn carrot and onion mixture into prepared pie shell over grated cheese. Pour egg mixture over top.

    Bake 40 minutes or until slightly firm in center. Before serving, garnish center with carrot rings and pimiento-stuffed olive halves.

    Brief Description

    Basic quiche with carrots and onion, garnished with pimiento-stuffed olive halves.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    November 15, 2018

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