If you are craving a savory and colorful dish that balances comfort and brightness perfectly, this Carrot and Cheddar Roasted Onion Quiche Recipe is exactly what you need. With tender roasted onions and sweet grated carrots mingling with sharp cheddar cheese all nestled in a flaky homemade crust, it’s a harmonious blend of textures and flavors that feels both wholesome and indulgent. Whether you’re looking for a delightful brunch centerpiece or a cozy dinner option, this quiche delivers on taste and flair with every bite.
Ingredients You’ll Need
Nothing here is complicated, yet each ingredient plays a vital role in building the layers of flavor and texture that make this quiche so special. From the flaky crust to the creamy filling speckled with roasted vegetables and rich cheese, every component is carefully chosen to bring warmth to your plate.
- All-purpose flour: The foundation for a tender, flaky crust that holds all the filling together beautifully.
- Unsalted butter: Cold and cubed to create those perfect flaky layers in the crust.
- Ice water: Just enough to bring the dough together without making it tough.
- Carrots: Peeled and grated to add natural sweetness and vibrant color.
- Onion: Thinly sliced and roasted for a deep, mellow caramelized flavor.
- Olive oil: For sautéing the veggies, adding a subtle richness.
- Salt and black pepper: Essential seasonings that enhance every ingredient’s natural taste.
- Sharp cheddar cheese: Shredded to bring a savory, tangy punch that melts into the filling.
- Eggs: The binder that makes the quiche custardy and satisfying.
- Heavy cream and milk: Combining for a luscious, silky texture.
- Ground nutmeg: Just a hint to add warm aromatic depth.
- Fresh thyme (optional): A fragrant herbaceous note that lifts the savory blend.
How to Make Carrot and Cheddar Roasted Onion Quiche Recipe
Step 1: Make the Crust
Start by combining the flour and salt in a food processor, then add the cold, cubed butter. Pulse until the mixture looks like coarse crumbs — this is key to a tender, flaky crust. Gradually add ice water, one tablespoon at a time, until the dough holds together when pressed. Shape into a disk, wrap it tightly, and chill in the fridge for at least 30 minutes. This resting period helps the gluten relax so your crust bakes up perfectly.
Step 2: Preheat the Oven
While the dough chills, preheat your oven to 375°F (190°C). Having the oven ready ensures smooth timing as you prepare the other components.
Step 3: Roast the Vegetables
Heat olive oil in a pan over medium heat and add the grated carrots and sliced onions. Season with salt and pepper, then sauté for 5 to 7 minutes until they start to soften. Transfer them onto a baking sheet and roast in the oven for 10 to 15 minutes. This roasting step intensifies their natural sweetness and produces those lovely caramelized edges that make this Carrot and Cheddar Roasted Onion Quiche Recipe so crave-worthy.
Step 4: Prepare the Crust for Filling
On a floured surface, roll out your chilled dough to fit a 9-inch pie pan. Press it gently into the pan and trim off any excess. Don’t forget to prick the bottom with a fork to prevent bubbling. Bake the crust for 10 to 12 minutes, just until it starts to turn golden. This pre-bake ensures your crust won’t become soggy once you add the filling.
Step 5: Make the Filling
In a large bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth and creamy. Stir in the roasted carrot and onion mixture along with the shredded sharp cheddar cheese. If you’re using fresh thyme, sprinkle it in now for a burst of fresh herbal flavor.
Step 6: Assemble and Bake
Pour the filling evenly into the pre-baked crust, making sure those roasted veggies and melted cheddar are well distributed. Pop the quiche into the oven and bake for 30 to 35 minutes until the center is set and the top is a beautiful golden hue. Your kitchen will fill with the warm, comforting aroma of this delightful recipe.
Step 7: Cool and Serve
Let the quiche cool for about 10 minutes once out of the oven to firm up just a bit. It’s perfect served warm or at room temperature – a versatile option that’s welcome for brunch, lunch, or dinner.
How to Serve Carrot and Cheddar Roasted Onion Quiche Recipe
Garnishes
A sprinkle of fresh thyme leaves or a handful of chopped chives adds a fresh, green pop that complements the earthy sweetness of the carrots and onions. For extra indulgence, a light drizzle of sour cream or a dollop of crème fraîche goes beautifully with the rich, sharp cheddar flavor.
Side Dishes
This quiche pairs wonderfully with crisp green salads tossed in a tangy vinaigrette, or a side of roasted potatoes seasoned simply with rosemary and garlic. Fresh fruit salad or lightly steamed asparagus make brilliant companions, balancing out the rich, savory notes.
Creative Ways to Present
For special occasions, slice the quiche into small squares for bite-sized appetizers, perfect for sharing. Serve alongside colorful bowls of roasted vegetables or a charcuterie board to make the meal feel even more inviting and abundant. A vibrant linen napkin and rustic wooden plate elevate the presentation instantly.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quiche tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 to 4 days. It retains its delightful texture and flavor beautifully without drying out.
Freezing
This Carrot and Cheddar Roasted Onion Quiche Recipe freezes very well. After baking and cooling completely, wrap it securely in foil and place it in a freezer bag. It will keep fresh for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To bring the quiche back to life, reheat slices in a 350°F (175°C) oven for about 15-20 minutes until warmed through and the crust turns crisp again. Avoid microwaving if you want to maintain that flaky crust texture.
FAQs
Can I use a store-bought pie crust instead of making my own?
Absolutely! Using a quality store-bought crust can save time and still yield delicious results. Just prebake it as instructed before adding the filling to prevent sogginess.
What cheese can I substitute for sharp cheddar?
While sharp cheddar provides a nice tang, you can experiment with Gruyère, fontina, or even a mild mozzarella for a different but equally tasty flavor profile.
Is it necessary to roast the onions and carrots beforehand?
Roasting enhances the natural sweetness and depth of the vegetables, creating a richer, more complex flavor. You can sauté them lightly if pressed for time, but roasting makes a noticeable difference.
Can this quiche be made vegetarian?
Yes! The recipe as is without any meat is vegetarian-friendly. If you want to add more veggies, spinach or mushrooms are great additions.
How do I know when the quiche is fully cooked?
The quiche is done when the custard is just set and doesn’t jiggle when you gently shake the pan. The top should be lightly golden but not browned too dark.
Final Thoughts
I can’t recommend trying this Carrot and Cheddar Roasted Onion Quiche Recipe enough. It’s a wonderful dish that feels both comforting and refined, simple yet full of character. Whip it up for a weekend brunch or a casual dinner with friends, and watch it become a loved favorite in your recipe rotation. Happy baking!
Print
Carrot and Cheddar Roasted Onion Quiche Recipe
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Quiche with Cheddar and Roasted Onions is a savory and comforting dish featuring a flaky homemade crust filled with tender roasted carrots and onions, sharp cheddar cheese, and a rich custard made from eggs, cream, and milk. Perfect for brunch, lunch, or a light dinner, this quiche combines a slightly sweet vegetable filling with the savory depth of cheddar and herbs for a deliciously balanced meal.
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 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 get ready for roasting and baking the quiche.
- Roast the vegetables: In a large pan, heat olive oil over medium heat. Add the grated carrots and sliced onions, then season with salt and pepper. Sauté for 5-7 minutes until they begin to soften. Transfer the vegetables to a baking sheet and roast in the oven for 10-15 minutes until they’re tender and lightly caramelized. Remove and set aside.
- Prepare the crust: Roll out the chilled dough on a floured surface to fit into a 9-inch pie pan. Gently press the dough into the pan, trimming any excess. Prick the bottom 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 eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined. Stir in the roasted carrot-onion mixture and shredded cheddar cheese. Add fresh thyme if using for extra flavor.
- Assemble the quiche: Pour the egg and vegetable mixture evenly into the baked crust. Spread it out carefully to ensure ingredients are distributed evenly. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
- Cool and serve: Allow the quiche to cool for about 10 minutes to set completely before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the butter is very cold for a flaky crust.
- Do not overwork the dough to keep it tender.
- You can substitute half-and-half for the heavy cream and milk for a lighter filling.
- Fresh thyme is optional but adds a lovely herbal note.
- Leftovers store well in the refrigerator for up to 3 days.
- This quiche can be served warm or at room temperature, making it ideal for meal prep.
