If you’re searching for a delightful, savory dish that perfectly balances creamy texture with vibrant flavors, this Carrot Quiche with Cheddar and Roasted Onions Recipe is about to become your new favorite. The tender roasted onions and naturally sweet grated carrots marry beautifully with sharp cheddar cheese in a flaky, buttery crust. Whether you’re serving brunch, a light lunch, or just want to impress guests, this quiche brings a cozy, comforting touch to any table, all while sneaking in some veggies with style.
Ingredients You’ll Need
These ingredients are wonderfully simple yet play key roles in building the layers of taste, texture, and color in this Carrot Quiche with Cheddar and Roasted Onions Recipe. Each item works harmoniously to ensure every bite feels rich, fresh, and satisfying.
- All-purpose flour: The foundation of a tender and flaky crust that holds everything together perfectly.
- Salt: Enhances and balances the overall flavor in the crust, filling, and vegetables.
- Unsalted butter: Cold cubes bring richness and contribute to that crave-worthy flakiness in the crust.
- Ice water: Helps the dough come together without melting the butter, ensuring a light texture.
- Grated carrots: Adds a natural sweetness and beautiful pop of color inside the quiche.
- Thinly sliced onion: Roasting deepens their flavor, adding a caramelized, slightly sweet contrast.
- Olive oil: For sautéing the vegetables, bringing a subtle fruity note while softening them.
- Black pepper: Provides a gentle heat that complements the creamy filling.
- Sharp cheddar cheese: Melts beautifully and brings a bold, tangy kick that shines through.
- Eggs: The binding agent that sets the filling with a luscious custard texture.
- Heavy cream and milk: These create a silky, rich custard that makes each slice utterly satisfying.
- Ground nutmeg: A subtle warm spice that elevates the savory notes with a cozy touch.
- Fresh thyme (optional): Adds a fragrant herbaceous quality for an extra layer of complexity.
How to Make Carrot Quiche with Cheddar and Roasted Onions Recipe
Step 1: Prepare the Crust
Start by blending the flour and salt in a food processor. Adding cold butter and pulsing the mixture until it looks like coarse crumbs ensures the crust will be flaky, not tough. Slowly add ice water, just until the dough starts to stick together, then shape it into a disk and chill. This resting period lets the gluten relax and keeps your crust tender.
Step 2: Preheat the Oven
While your dough chills, set your oven to 375°F (190°C). A consistent oven temperature is key for baking both the crust and the filling evenly, getting that golden color and firm set we’re aiming for.
Step 3: Roast the Vegetables
Heat up olive oil in a pan and gently sauté the grated carrots alongside the thinly sliced onions with salt and pepper. This softens them and starts to bring out their sweetness. Transferring them to a baking sheet to roast deepens their flavors and adds a perfect hint of caramelization, enhancing the overall taste profile of the quiche.
Step 4: Blind Bake the Crust
Roll out your chilled dough to fit a 9-inch pie pan. Press it in gently and trim any extra. Pricking the bottom with a fork prevents bubbles during baking. Blind baking it until slightly golden ensures the crust won’t get soggy once the filling is added — giving you that satisfying crunch in every bite.
Step 5: Mix the Filling
Whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until silky smooth. Stir in your roasted carrot and onion mixture along with shredded sharp cheddar cheese. If you love fresh herbs, toss in thyme for that lovely aromatic touch. This combination guarantees a rich yet balanced custard bursting with flavor.
Step 6: Assemble and Bake
Pour your luscious filling evenly into the pre-baked crust. The roasted veggies and cheddar create delightful pockets of taste as the quiche bakes for around 30-35 minutes. Bake until the center is set and the top turns a tempting golden brown. Your kitchen will start to fill with such an inviting aroma — it’s nearly impossible to wait!
Step 7: Cool and Serve
Let the quiche rest for about 10 minutes so it firms up just enough for clean slices without losing any of its creamy charm. You can serve it warm or at room temperature, either way, it’s a total crowd-pleaser that highlights all the beautiful textures and flavors you’ve built.
How to Serve Carrot Quiche with Cheddar and Roasted Onions Recipe
Garnishes
A sprinkle of fresh thyme leaves or chives on top adds a fresh pop of green and elevates the visual appeal. A light dusting of cracked black pepper or a drizzle of good-quality olive oil can also accentuate the flavors without overpowering the dish.
Side Dishes
This quiche pairs wonderfully with a crisp green salad made from arugula or baby spinach dressed in a tangy vinaigrette. Roasted cherry tomatoes or a simple fruit salad can bring a refreshing balance alongside the rich, cheesy quiche.
Creative Ways to Present
Slice your Carrot Quiche with Cheddar and Roasted Onions Recipe into neat wedges and serve on rustic wooden boards for a casual brunch vibe. Alternatively, dress it up with fine china and a colorful napkin for a special occasion. Miniature versions of this quiche can also be baked in muffin tins for delightful bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover quiche tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it perfect for next-day breakfasts or lunches.
Freezing
You can freeze the whole quiche or individual slices by wrapping them securely in plastic wrap and foil to prevent freezer burn. Keep them frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To bring back that just-baked flavor and texture, reheat slices in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Avoid the microwave if you want to keep the crust crispy and the filling creamy without becoming rubbery.
FAQs
Can I use pre-made pie crust for this recipe?
Absolutely! Using a store-bought crust is a great shortcut that still delivers delicious results. Just be sure to blind bake it as described to avoid sogginess in the filling.
What can I substitute for heavy cream?
If you want a lighter version, you can swap heavy cream for whole milk or half-and-half. Keep in mind the texture will be slightly less rich, but the flavors will still shine wonderfully.
Is it possible to make this recipe vegetarian?
This recipe is already vegetarian-friendly since it contains no meat, just vegetables, eggs, and dairy. It’s a fantastic option for a meat-free meal that doesn’t skimp on flavor or satisfaction.
How long does the quiche take to cool before serving?
About 10 minutes is ideal. This resting time ensures the filling sets properly for clean slices while still being warm and inviting to eat.
Can I add other vegetables to the filling?
Yes, feel free to get creative! Spinach, mushrooms, bell peppers, or zucchini can be added either roasted or sautéed. Just be cautious about excess moisture, which can affect the quiche’s texture.
Final Thoughts
I truly hope you give this Carrot Quiche with Cheddar and Roasted Onions Recipe a try soon. It’s one of those dishes that feels lovingly homemade and surprisingly special at the same time. Whether it’s a casual family meal or a weekend brunch with friends, this quiche promises warm smiles, satisfied appetites, and maybe even a new favorite recipe to cherish.
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Carrot Quiche with Cheddar and Roasted Onions Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Carrot Quiche with Cheddar and Roasted Onions is a savory, comforting dish perfect for brunch, lunch, or a light dinner. Featuring a flaky homemade crust, tender roasted carrots and onions, and a creamy custard filling enriched with sharp cheddar cheese and subtle nutmeg, this quiche offers a delightful blend of flavors and textures. The roasting of the vegetables enhances their natural sweetness, while the cheesy custard binds everything into a satisfying, golden-baked pie.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into small cubes
- 3–4 tbsp ice water
For the filling:
- 2 medium carrots, peeled and grated
- 1 medium onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- ½ tsp ground nutmeg
- 1 tbsp fresh thyme (optional)
Instructions
- Make the crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough begins to come together. Turn the dough out onto a floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche and roasting the vegetables.
- Roast the vegetables: In a large pan, heat olive oil over medium heat. Add the grated carrots and sliced onions, and season with salt and pepper. Sauté for about 5-7 minutes, until they start to soften. Transfer the mixture to a baking sheet and roast in the oven for 10-15 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.
- Prepare the crust for baking: Roll out the chilled dough on a floured surface to fit into a 9-inch pie pan. Gently press it into the pan, trimming any excess dough. Prick the bottom of the crust with a fork and bake for 10-12 minutes until slightly golden. Remove from the oven and set aside.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper. Stir in the roasted carrot-onion mixture and shredded cheddar cheese. Add fresh thyme if using, mixing to combine evenly.
- Assemble the quiche: Pour the egg mixture into the prepared crust, spreading the vegetables and cheese evenly across the surface. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
- Cool and serve: Let the quiche cool for about 10 minutes to firm up before slicing. Serve warm or at room temperature as desired.
Notes
- For a flakier crust, be sure to keep the butter and water cold while mixing.
- You can substitute thyme with other herbs such as rosemary or parsley for a different flavor twist.
- This quiche can be served warm or at room temperature and pairs well with a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To make the crust gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
