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Carrot Quiche (with Cheddar and Roasted Onions)

Carrot Quiche (with Cheddar and Roasted Onions)

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  • Author: Maria
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French, Baking

Description

This savory carrot quiche combines the natural sweetness of roasted carrots and onions with creamy eggs, sharp cheddar, and thyme in a flaky homemade crust. Perfect for brunch, breakfast, or a cozy dinner, this quiche is a delicious winter and spring dish. Serve it warm or at room temperature for an easy make-ahead meal!

Ingredients

  • 1/2 batch Flaky Pie Crust, chilled (for a 10-inch tart pan)

  • 1 1/4 lbs fresh carrots, peeled and chopped

  • 1 medium yellow onion, peeled and chopped

  • 1 tbsp extra virgin olive oil

  • 1 1/2 tsp salt, divided

  • 1/4 tsp pepper

  • 1 cup milk

  • 4 large eggs

  • 1 cup half and half

  • 1/2 tsp dried thyme (+ extra for garnish)

  • 1 cup grated sharp cheddar cheese

 

  • Fresh thyme sprigs (for garnish)

Instructions

Prepare the Crust:

  1. Preheat the oven to 375°F (190°C).

  2. Roll out the pie crust into a 13-inch circle and fit it into a 10-inch tart pan. Press the dough against the sides and crimp the edges.

  3. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes.

  4. Remove the weights, prick the crust with a fork, and bake 5 more minutes. Let cool.

Roast the Vegetables:

  1. Increase oven temp to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Toss carrots and onions with olive oil, ½ tsp salt, and pepper.

  3. Roast for 35-40 minutes until soft. Remove from oven.

  4. Lower the oven rack one spot and increase temp to 425°F (220°C).

Prepare the Filling:

  1. Blend roasted carrots and onions with milk in a food processor until smooth.

  2. Add eggs, half and half, remaining salt, and thyme. Blend again until smooth.

  3. Stir in ½ cup cheddar cheese.

Assemble and Bake:

  1. Place the pre-baked crust on a baking sheet. Pour the filling into the crust (¾ full).

  2. Sprinkle the remaining ½ cup cheddar on top.

  3. Bake at 425°F (220°C) for 15 minutes, then reduce temp to 325°F (165°C) and bake another 20 minutes (until set and golden).

  4. Let cool 15 minutes before slicing.

Serve & Store:

 

  • Garnish with fresh thyme and serve warm or at room temperature.

  • Store leftovers in the fridge for up to 5 days.

Notes

  • Crust Alternative: Use a store-bought pie crust for convenience.

  • Cheese Variations: Swap cheddar for Gruyère or goat cheese for a different twist.

 

  • Mini Quiches: Bake extra filling in a muffin tin for bite-sized quiches!

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 115mg

Find it online: https://cooktune.com/carrot-quiche-with-cheddar-and-roasted-onions/