If you’re in the mood for a flavorful and comforting dish that feels like a warm hug from the inside, the Carrot Quiche with Cheddar and Roasted Onions Recipe is exactly what you need. This quiche pairs sweet, tender roasted onions and the natural earthiness of shredded carrots with sharp, melty cheddar cheese, all held together in a buttery, flaky pie crust that’s nothing short of irresistible. Whether you’re serving it for brunch, lunch, or a light dinner, every bite delivers a delightful combination of creamy texture and savory, slightly sweet notes that will keep you reaching for more.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, making the Carrot Quiche with Cheddar and Roasted Onions Recipe as simple as it is delicious. From the flaky pie crust that forms the perfect base, to the caramelized onions and shredded carrots that bring sweetness and texture, each component enriches the dish’s harmony.
- 1 9-inch pie crust (homemade or store-bought): This forms the crisp and tender base that holds the filling beautifully.
- 1 tablespoon olive oil: Adds a subtle fruity richness to caramelize the onions gently.
- 1 medium yellow onion (thinly sliced): Slowly cooked until golden and sweet, creating the perfect savory foundation.
- 1 ½ cups shredded carrots: Adds natural sweetness and a lovely orange vibrancy to the quiche.
- 4 large eggs: The binding agent that gives the quiche its creamy structure.
- 1 cup whole milk: Adds moisture and richness for a smooth custard filling.
- ½ cup heavy cream: Enhances texture with a silky, luscious creaminess.
- 1 ½ cups shredded sharp cheddar cheese: Delivers bold, tangy flavor with a melty, gooey finish.
- ½ teaspoon salt: Balances and enhances the flavors.
- ¼ teaspoon black pepper: Adds a subtle kick of warmth.
- ¼ teaspoon ground nutmeg: Provides a hint of earthy spice that complements the cheese beautifully.
- 1 tablespoon chopped fresh parsley (optional): A fresh, bright touch for garnish.
How to Make Carrot Quiche with Cheddar and Roasted Onions Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F (190°C). Carefully place the pie crust into a 9-inch tart or pie pan, gently pressing it to fit the contours. This crust will be the golden, flaky vessel that holds all your delicious filling, so treat it with care.
Step 2: Caramelize the Onions and Cook the Carrots
In a skillet over medium heat, warm the olive oil. Add the thinly sliced onions and cook, stirring every few minutes, until they turn a gorgeous deep golden brown and soft—about 10 to 15 minutes. This step brings out their sweet, mellow flavor that’s essential for the quiche. Toss in the shredded carrots and cook for another 3 to 4 minutes, just until they soften slightly. Once done, remove the skillet from heat and let the mixture cool a little.
Step 3: Whisk the Custard Filling
In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and nutmeg. This creamy blend forms the custard base that will set perfectly in the oven. Next, stir in the sharp cheddar cheese, which will melt and add a savory richness, then gently fold in the carrot and onion mixture so every bite gets that beautiful balance of flavors.
Step 4: Assemble and Bake
Pour the vibrant filling into the prepared pie crust, smoothing the top with a spatula to ensure even cooking. Place the quiche in the oven and bake for 40 to 45 minutes, or until the center is set and the top takes on a lovely light golden hue. Once baked, allow the quiche to cool for about 10 minutes before slicing—this helps it firm up for perfect slices.
How to Serve Carrot Quiche with Cheddar and Roasted Onions Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a bright, herby contrast to the rich filling. Feel free to add a dash of cracked black pepper or even a tiny drizzle of extra virgin olive oil for a little finishing flair.
Side Dishes
This quiche pairs wonderfully with a crisp green salad dressed in tangy vinaigrette, which cuts through the richness and leaves your palate refreshed. Roasted vegetables or a simple tomato salad also make excellent companions for a complete, satisfying meal.
Creative Ways to Present
For a charming brunch setup, serve individual slices alongside small bowls of mixed fruit or homemade chutney, letting your guests customize every bite. You can also prepare mini quiches using muffin tins for cute handheld portions perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
After enjoying your first round, wrap any remaining quiche tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep fresh for up to 3 days, making it an easy go-to for quick meals.
Freezing
If you want to save quiche for an even longer period, wrap it well in foil and plastic wrap before placing it in the freezer. It can be frozen for up to 2 months and thawed overnight in the fridge when you’re ready, preserving that wonderful flavor and texture.
Reheating
To bring the quiche back to life, reheat it gently in a 350°F (175°C) oven for about 15 to 20 minutes or until warmed through. This method keeps the crust crisp and the filling creamy—so much better than microwaving!
FAQs
Can I use a store-bought pie crust for this recipe?
Yes! Using a store-bought pie crust is a great time saver and works perfectly in the Carrot Quiche with Cheddar and Roasted Onions Recipe without compromising flavor or texture.
What can I substitute for cheddar cheese?
If cheddar isn’t your favorite, Gruyère, Swiss, or Monterey Jack are wonderful alternatives that melt well and complement the flavors in this quiche nicely.
Is this quiche suitable for vegetarians?
Absolutely! This recipe contains no meat and relies on fresh vegetables, eggs, dairy, and seasonings, making it a great option for vegetarian diets.
Can I add other vegetables to this quiche?
Definitely. Spinach, bell peppers, or zucchini would all add extra nutrition and texture. Just be sure to cook them lightly before adding, so your quiche doesn’t get watery.
How can I make the quiche crust extra crispy?
Blind-baking the crust for 8 to 10 minutes before adding the filling helps prevent sogginess and gives you that satisfyingly crisp base every time.
Final Thoughts
There’s something truly comforting about the Carrot Quiche with Cheddar and Roasted Onions Recipe that makes it feel like a special treat, even on a busy day. From the sweet, caramelized onions that shine through with carrots and sharp cheddar, to the creamy, satisfying custard nestled within a flaky crust, this quiche brings joy with every bite. Don’t hesitate—give this recipe a try and enjoy a delicious homemade dish that’s sure to become a favorite in your kitchen.
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Carrot Quiche with Cheddar and Roasted Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
This Carrot Quiche with Cheddar and Roasted Onions is a flavorful savory pie combining the natural sweetness of caramelized onions and shredded carrots with sharp cheddar cheese. Baked in a flaky pie crust, this dish makes a perfect main course for brunch, lunch, or a light dinner. Its creamy custard filling seasoned with nutmeg and pepper offers a comforting and satisfying meal that can be enjoyed warm or at room temperature.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Vegetable Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 ½ cups shredded carrots
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and set it aside to prepare the filling.
- Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 10 to 15 minutes until they turn golden brown and caramelized, bringing out their natural sweetness.
- Add Carrots: Stir in the shredded carrots and continue cooking for another 3 to 4 minutes until they are slightly softened. Remove the skillet from heat and allow the mixture to cool slightly.
- Prepare Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth and well combined.
- Combine Ingredients: Stir the shredded sharp cheddar cheese into the custard mixture, then gently fold in the caramelized carrot and onion mixture, ensuring an even distribution throughout.
- Fill Pie Crust: Pour the prepared filling into the pie crust, smoothing the top evenly with a spatula to ensure uniform cooking.
- Bake: Place the quiche in the preheated oven and bake for 40 to 45 minutes, or until the center is set and the top is lightly golden brown. You can test doneness by gently shaking the pan; the filling should not jiggle excessively.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes. This resting time helps the filling set further. Optionally, garnish with chopped fresh parsley before serving.
Notes
- This quiche can be prepared a day ahead; reheat gently in the oven before serving to preserve the texture and flavor.
- It is delicious served warm or at room temperature, offering versatility for meal planning and entertaining.
- Pair with a fresh green salad for a balanced, complete meal.
