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
Scale
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.
