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
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 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.
