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
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 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.
