If you’re craving a dish that perfectly combines comforting creaminess with a fresh burst of vegetable goodness, look no further than this Carrot Quiche with Cheddar and Roasted Onions Recipe. It’s a delightful, savory pie that brings together the natural sweetness of roasted carrots and onions, the rich sharpness of cheddar cheese, and a flaky homemade crust. Whether you’re serving brunch to friends or whipping up a cozy dinner, this quiche is sure to become a favorite that you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor and texture, yet all are straightforward and easy to find. From the buttery crust to the sharp cheddar and tender roasted vegetables, these ingredients come together effortlessly for an outstanding quiche experience.
- 1 ½ cups all-purpose flour: The base for a tender, flaky crust that holds the filling beautifully.
- ½ tsp salt: Enhances all the flavors in both the crust and filling.
- ½ cup unsalted butter, cold and cubed: Key for that perfect buttery, crumbly texture in the crust.
- 3-4 tbsp ice water: Helps bring the dough together without melting the butter too soon.
- 2 medium carrots, peeled and grated: Adds sweetness and a lovely orange hue to the filling.
- 1 medium onion, thinly sliced: Roasted until caramelized to deepen the flavor profile.
- 1 tbsp olive oil: For perfectly sautéing and roasting the vegetables.
- 1 tsp salt and ½ tsp black pepper: Balanced seasoning that ties all the ingredients nicely.
- 1 cup shredded sharp cheddar cheese: Provides a rich, tangy creaminess that melts into every bite.
- 4 large eggs: Acts as the binding agent, giving structure to the quiche.
- 1 cup heavy cream and ½ cup milk: Creates that smooth, custardy texture in the filling.
- ½ tsp ground nutmeg: Adds a subtle warmth that complements the cheese and veggies.
- 1 tbsp fresh thyme (optional): Fresh herbaceous notes that brighten the whole dish, but it’s just as gorgeous without it.
How to Make Carrot Quiche with Cheddar and Roasted Onions Recipe
Step 1: Prepare the crust
Start by combining the flour and salt in a food processor, then add the cold butter cubes. Pulse until the mixture looks like coarse crumbs. This step is essential for that flaky texture. Slowly add ice water one tablespoon at a time until the dough just begins to come together. Form the dough into a disk, wrap it well, and chill it in the fridge for at least 30 minutes so it firms up nicely.
Step 2: Preheat the oven
Set your oven to 375°F (190°C), so it’s ready when you finish prepping the filling and crust. This temperature is perfect for baking the crust and cooking the filling evenly without drying it out.
Step 3: Roast the vegetables
Heat olive oil in a skillet over medium heat, then add the grated carrots and thinly sliced onions. Season with salt and pepper and sauté for 5 to 7 minutes until they start to soften. Transfer these to a baking sheet and roast in the oven for 10 to 15 minutes, allowing the veggies to caramelize and develop a wonderful depth of flavor. This roasting step adds sweetness and richness your quiche will thank you for.
Step 4: Blind bake the crust
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim any excess and prick the bottom with a fork to prevent bubbling. Bake the crust for 10-12 minutes until it turns slightly golden. Pre-baking ensures your crust stays crisp once the filling is added.
Step 5: Prepare the filling
In a large bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper to make a smooth custard mixture. Stir in the roasted carrot and onion mixture along with the shredded sharp cheddar cheese. If you’re using thyme, fold it in now to elevate the flavors with a fresh herbaceous accent.
Step 6: Assemble and bake
Pour the filling evenly into your pre-baked crust, making sure the veggies and cheese are distributed well. Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden. The aroma at this point will be utterly inviting.
Step 7: Cool and enjoy
Allow the quiche to cool for about 10 minutes before slicing. Serving it warm or at room temperature is ideal, giving the custard a chance to set perfectly without losing its creamy texture.
How to Serve Carrot Quiche with Cheddar and Roasted Onions Recipe
Garnishes
Sprinkle freshly chopped parsley or a few extra thyme leaves to add a pop of green and an herbal freshness that complements the richness of the quiche. A light drizzle of good-quality olive oil or a dollop of sour cream can also elevate each bite beautifully.
Side Dishes
This quiche pairs wonderfully with crisp green salads tossed with tangy vinaigrettes or roasted root vegetables for a heartier meal. For brunch, consider serving alongside fresh fruit or a light tomato salad to balance the creamy richness.
Creative Ways to Present
Serve the quiche in rustic pie slices on a wooden board for a charming, homey look. You can also cut it into smaller squares and offer it as an elegant appetizer at gatherings. Pair with colorful edible flowers or microgreens for a striking presentation that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Carrot Quiche with Cheddar and Roasted Onions Recipe covered tightly in the refrigerator for up to 3 days. It maintains its flavor and creamy texture best when stored properly and reheated gently.
Freezing
You can freeze the quiche whole or in individual slices. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. It will keep beautifully for up to 2 months, making it a great make-ahead meal option.
Reheating
To bring leftovers back to life, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through. Avoid microwaving if possible, as the oven preserves the flaky crust and creamy filling texture better.
FAQs
Can I use frozen grated carrots instead of fresh?
While fresh grated carrots provide the best texture and flavor, frozen grated carrots can work in a pinch. Make sure to thaw and squeeze out excess moisture before cooking to avoid a watery filling.
Is it necessary to roast the onions and carrots before adding them to the quiche?
Roasting the vegetables caramelizes their natural sugars and softens their texture, enhancing the overall flavor of the quiche. Skipping this step could result in a less flavorful and slightly crunchy filling.
Can I substitute cheddar cheese with another type?
Absolutely! Gouda, Gruyere, or even a sharp mozzarella can provide a different but equally delicious flavor profile. Just keep in mind that cheddar offers a distinctive sharpness that complements the sweetness of the carrots and onions perfectly.
Is this quiche gluten-free?
The traditional recipe uses all-purpose flour for the crust, so it is not gluten-free. However, you can substitute with a gluten-free flour blend to make it suitable for gluten-sensitive diets.
Can this quiche be served cold?
Yes, this Carrot Quiche with Cheddar and Roasted Onions Recipe is delightful served warm or at room temperature, and many find it equally enjoyable cold straight from the fridge.
Final Thoughts
This Carrot Quiche with Cheddar and Roasted Onions Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable, flavorful, and versatile enough to serve any time of day. Once you try it, I’m confident it will become a go-to for your family and friends. So, grab those fresh carrots, sharp cheddar, and onions, and get ready to enjoy one of the coziest quiches ever.
Print
Carrot Quiche with Cheddar and Roasted Onions Recipe
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
Description
This Carrot Quiche with Cheddar and Roasted Onions is a delicious savory pie featuring a flaky homemade crust filled with tender roasted carrots and onions, sharp cheddar cheese, and a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche combines the sweetness of caramelized vegetables with the richness of cheese and nutmeg-spiced cream.
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 all-purpose flour and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together. Turn the dough out onto a floured surface, form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting vegetables and baking the quiche.
- Roast the vegetables: Heat olive oil in a large pan over medium heat. Add the grated carrots and sliced onions, seasoning with salt and black pepper. Sauté for 5-7 minutes until vegetables soften. Transfer the mixture to a baking sheet and roast in the preheated oven for 10-15 minutes until tender and lightly caramelized. Remove and set aside.
- Prepare the crust: Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Gently press the dough into the pan, trim excess edges, and prick the bottom with a fork to prevent bubbling. Blind bake the crust for 10-12 minutes until lightly golden. Remove from the oven and set aside.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream, milk, ground nutmeg, salt, and pepper until fully combined. Stir in the roasted carrot and onion mixture along with the shredded sharp cheddar cheese. Add fresh thyme if using for aromatic flavor.
- Assemble the quiche: Pour the filling evenly into the pre-baked crust, spreading the vegetables and cheese uniformly. Bake in the oven at 375°F (190°C) for 30-35 minutes or until the quiche is set in the center and the top is lightly golden.
- Cool and serve: Let the quiche cool for about 10 minutes to set before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- For a crispier crust, you can blind bake with pie weights or dried beans to prevent puffing.
- Fresh thyme adds a lovely herbal note but can be omitted or substituted with rosemary or oregano.
- Use a sharp cheddar for a bolder flavor or a milder cheese if preferred.
- Make sure the butter is very cold when making the crust for a flaky texture.
- The quiche can be stored in the refrigerator for up to 3 days and reheated before serving.
