Introduction

The aroma of caramelized onions and the vibrant hue of roasted carrots mingling with creamy custard and sharp cheddar – that’s the magic of this Carrot Quiche with Cheddar and Roasted Onions Recipe. This isn’t just your average quiche; it’s a celebration of simple, wholesome ingredients transformed into a dish that’s both elegant and comforting. Inspired by a cozy weekend spent in my grandmother’s kitchen, this Carrot Quiche with Cheddar and Roasted Onions Recipe is a testament to the power of fresh produce and a little bit of love. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to be accessible and rewarding. Join me as we explore the delightful world of this savory quiche, perfect for brunch, a light supper, or a special occasion. As you can see in the image, the finished quiche is a feast for the eyes, and I promise the taste is even better!

Why This Recipe Works

This Carrot Quiche with Cheddar and Roasted Onions Recipe is a winner for so many reasons:

• Flavorful Combination: The sweetness of roasted carrots complements the sharp cheddar and savory onions beautifully.
• Versatile Dish: Perfect for brunch, lunch, dinner, or even a potluck.
• Easy to Customize: Swap out the cheese, add other vegetables, or experiment with herbs to make it your own.
• Make-Ahead Friendly: Prepare the components ahead of time and assemble just before baking.
• Impressive Presentation: This quiche looks stunning on the table, guaranteed to impress your guests.
• Nutritious and Delicious: Packed with vegetables and protein, this quiche is a satisfying and healthy meal.

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 1 ½ pounds carrots, peeled and sliced
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Ingredient Notes:

• Feel free to use your favorite type of pie crust. A homemade crust will add an extra touch of deliciousness, but a store-bought crust is perfectly acceptable.
• For a richer flavor, try using Gruyère or Swiss cheese in addition to or instead of the cheddar.
• Fresh thyme adds a wonderful aromatic touch, but dried thyme can be substituted in a pinch.

Step-by-Step Instructions

Step 1: Roasting the Vegetables

Preheat your oven to 400°F (200°C). Toss the sliced carrots and onions with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Check out the photo below to see how the vegetables should look before roasting. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Step 2: Preparing the Crust

While the vegetables are roasting, prepare your pie crust. If using a store-bought crust, simply unroll it and place it in a 9-inch pie dish. If using a homemade crust, roll it out and fit it into the pie dish. Crimp the edges and prick the bottom with a fork.

Step 3: Blind Baking the Crust (Optional)

For a crispier crust, you can blind bake it before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes.

Step 4: Whisking the Eggs and Dairy

In a large bowl, whisk together the eggs, heavy cream, and milk.

Step 5: Adding the Cheese and Herbs

Add the shredded cheddar cheese, Parmesan cheese, and thyme leaves to the egg mixture. Stir until well combined.

Step 6: Assembling the Quiche

Spread the roasted carrots and onions evenly over the bottom of the prepared pie crust. Pour the egg and cheese mixture over the vegetables, ensuring they are fully submerged.

Step 7: Baking the Quiche

Bake the Carrot Quiche with Cheddar and Roasted Onions Recipe in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. As you can see in the image, the quiche is ready when the center is just slightly jiggly.

Step 8: Cooling and Serving

Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the filling to set completely and makes for cleaner slices.

Maddy’s Tips for Success

• Don’t overcrowd the baking sheet when roasting the vegetables. This ensures even cooking and caramelization.
• For an extra flavorful crust, brush it with a beaten egg before baking.
• If the crust starts to brown too quickly during baking, cover the edges with aluminum foil.
• A knife inserted near the center should come out clean when the quiche is done.
• Leftover quiche can be stored in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave.
• Feel free to experiment with different herbs and spices to personalize your quiche.

Recipe Variations

• Spinach and Feta Carrot Quiche: Add a cup of chopped spinach and ½ cup crumbled feta cheese to the filling.
• Bacon and Gruyère Carrot Quiche: Crumble cooked bacon over the roasted vegetables and use Gruyère cheese instead of cheddar.
• Southwestern Carrot Quiche: Add diced jalapeños, corn, and a sprinkle of chili powder to the filling. Use Monterey Jack cheese instead of cheddar.

Serving Suggestions

• Serve this Carrot Quiche with Cheddar and Roasted Onions Recipe with a simple green salad dressed with a light vinaigrette.
• Pair it with a bowl of fresh fruit for a balanced brunch.
• For a heartier meal, serve alongside roasted chicken or grilled fish.
• A glass of crisp white wine complements the flavors of the quiche beautifully.
• This quiche is also delicious served cold, making it a great option for picnics or packed lunches.

Join the Conversation

I’d love to hear your thoughts on this Carrot Quiche with Cheddar and Roasted Onions Recipe! Share your photos and experiences in the comments below. Have you tried any variations? Let me know your favorite tips and tricks!

Conclusion

This Carrot Quiche with Cheddar and Roasted Onions Recipe is a testament to the beauty of simple ingredients and the joy of cooking. It’s a dish that’s both satisfying and elegant, perfect for any occasion. I encourage you to give it a try and experience the deliciousness for yourself!

Frequently Asked Questions

• Can I freeze this quiche? Yes, you can freeze the baked quiche. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.
• Can I use different vegetables? Absolutely! Feel free to substitute other vegetables like zucchini, bell peppers, or mushrooms for the carrots.
• My crust is soggy. What went wrong? Soggy crust can be caused by a few factors, including not blind baking the crust, adding too much liquid to the filling, or not letting the quiche cool sufficiently before slicing.
• Can I make this quiche ahead of time? Yes, you can assemble the quiche up to a day in advance and bake it just before serving.
• What can I substitute for heavy cream? You can use half-and-half or even whole milk, but the texture may be slightly less rich.
• Can I use pre-shredded carrots? Yes, pre-shredded carrots can be used, but they may release more moisture during baking. Adjust the baking time accordingly.
• How long will leftover quiche last? Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.

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