Name: Carrot Quiche with Cheddar and Roasted Onions Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French-Inspired
Ingredients: 1 9-inch pie crust (store-bought or homemade); 1 tablespoon olive oil; 1 large onion, thinly sliced; 2 cups carrots, grated or finely shredded; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1 1/2 cups sharp cheddar cheese, shredded; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; Pinch of nutmeg (optional)

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If you’re on the hunt for a cozy, crowd-pleasing dish that’s as gorgeous as it is delicious, the Carrot Quiche with Cheddar and Roasted Onions Recipe is about to become your new favorite. This savory pie is bursting with sweet caramelized onions, tender carrots, and melty cheddar, all nestled in a buttery crust and baked to golden perfection. Whether you’re planning a brunch, need a comforting weeknight meal, or want something special for a potluck, this quiche is always a hit and proves that vegetables can absolutely steal the show.

Carrot Quiche with Cheddar and Roasted Onions Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in the Carrot Quiche with Cheddar and Roasted Onions Recipe plays an important part in building flavor, texture, and color. Simple pantry staples transform into something magical when layered together—here’s everything you’ll need and why it matters.

9-inch pie crust: The foundation of your quiche—store-bought saves time, but homemade adds a personal touch and extra flakiness.
1 tablespoon olive oil: Helps caramelize the onions for deep, savory sweetness—don’t skip this step!
1 large onion, thinly sliced: Slow-cooked onions bring a rich, almost jammy flavor that pairs beautifully with the cheese.
2 cups carrots, grated or finely shredded: Adds vibrant color, gentle sweetness, and a tender bite that makes this quiche unique.
4 large eggs: The backbone of any quiche, eggs bind everything together and create that creamy, custardy texture.
1 cup whole milk: Adds richness without making the filling too heavy—whole milk works best for a balanced texture.
1/2 cup heavy cream: For an extra luscious, silky custard that feels a bit indulgent.
1 1/2 cups sharp cheddar cheese, shredded: The star cheese ingredient—go for extra-sharp for the most flavor impact.
1/2 teaspoon salt: Essential for seasoning; taste your cheese and adjust if needed.
1/4 teaspoon black pepper: A little pepper brings gentle heat and depth.
1/4 teaspoon dried thyme: Earthy, herbal notes that complement both carrot and onion perfectly.
Pinch of nutmeg (optional): Just a hint brings warmth and classic quiche flair—highly recommend if you have it!

How to Make Carrot Quiche with Cheddar and Roasted Onions Recipe

Step 1: Pre-bake the Crust

Start by preheating your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish, gently pressing it into the edges and pricking the bottom all over with a fork—this helps prevent bubbles. Give it a quick pre-bake for 8–10 minutes, just until it starts to set and barely colors. Set aside to cool slightly while you prepare the filling. This quick bake ensures you’ll have a crisp, never-soggy base for your Carrot Quiche with Cheddar and Roasted Onions Recipe.

Step 2: Caramelize the Onions and Soften the Carrots

While your crust bakes, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and let them cook, stirring occasionally, until they’re deeply golden brown and caramelized—this takes about 15–20 minutes, but the flavor payoff is worth every second. Toss in the grated carrots and sauté for another 2–3 minutes, just until they soften and release some sweetness. Remove from heat and let cool slightly.

Step 3: Mix the Custard Base

In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth. Season with salt, black pepper, dried thyme, and a pinch of nutmeg if using. Stir in the shredded cheddar cheese. This mixture becomes the creamy, cheesy heart of your quiche, binding all those veggies together.

Step 4: Assemble the Quiche

Evenly spread the carrot-onion mixture over the bottom of your pre-baked crust, ensuring every slice gets a bit of that caramelized goodness. Pour the egg and cheese mixture over the top, making sure it reaches all the nooks and crannies. Give the pie dish a gentle tap on the counter to settle the filling.

Step 5: Bake to Perfection

Pop the quiche into the oven and bake for 35–40 minutes, until the center is just set and the top is lightly golden. If the edges of your crust brown too quickly, cover them loosely with foil. Once baked, let your Carrot Quiche with Cheddar and Roasted Onions Recipe cool for at least 10 minutes—this makes slicing a breeze and lets the flavors meld beautifully.

How to Serve Carrot Quiche with Cheddar and Roasted Onions Recipe

Garnishes

For an extra touch of freshness and color, top each slice with a sprinkle of chopped fresh herbs like parsley or chives. A dollop of crème fraîche or Greek yogurt on the side brings a cool, tangy contrast that’s simply irresistible with the warm, cheesy filling.

Side Dishes

This quiche pairs perfectly with a crisp, lightly dressed green salad or a platter of roasted seasonal vegetables. If you’re serving brunch, add a basket of warm, crusty bread or buttery croissants for a truly satisfying spread. The Carrot Quiche with Cheddar and Roasted Onions Recipe also loves simple fruit salads or a tangy slaw to balance its richness.

Creative Ways to Present

Try baking the quiche in mini tart pans for individual servings—guests will love the personal touch. Or cut the quiche into small squares and serve as an appetizer at your next gathering. For a rustic picnic, wrap slices in parchment and enjoy at room temperature; this dish travels beautifully and always delights.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store slices of Carrot Quiche with Cheddar and Roasted Onions Recipe in an airtight container in the refrigerator. They’ll keep well for up to 3 days without losing their flavor or texture—perfect for easy lunches or a quick breakfast on the go.

Freezing

This quiche is also a freezer superstar. Once cooled completely, wrap slices tightly in plastic wrap and foil, or store in a freezer-safe container. The Carrot Quiche with Cheddar and Roasted Onions Recipe can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the best texture, reheat slices in a 350°F (175°C) oven for about 10–15 minutes, or until warmed through and the crust is crisp again. You can also microwave individual slices for a quick fix, but the oven method keeps that lovely crispness intact.

FAQs

Can I make the Carrot Quiche with Cheddar and Roasted Onions Recipe ahead of time?

Absolutely! In fact, this quiche often tastes even better the next day as the flavors deepen and meld. Simply bake as directed, cool completely, and refrigerate. Reheat gently in the oven before serving for the best results.

What’s the best way to grate carrots for this recipe?

Use the large holes on a box grater for the best texture—finely shredded carrots will blend seamlessly into the custard. If you have a food processor, the shredding attachment makes quick work of this step, especially if you’re doubling the Carrot Quiche with Cheddar and Roasted Onions Recipe.

Can I use a different type Main Course

Definitely! While sharp cheddar gives this quiche its classic flavor, you can swap in Swiss, Gruyère, or even a bit of crumbled feta for a twist. Just make sure your cheese is well-shredded or crumbled so it melts smoothly into the filling.

Is it possible to make this quiche gluten-free?

Yes! Just use your favorite gluten-free pie crust, either store-bought or homemade. All the other ingredients in the Carrot Quiche with Cheddar and Roasted Onions Recipe are naturally gluten-free, making it easy to adapt for different dietary needs.

What’s the secret to a perfectly set quiche?

Don’t overbake! The quiche is done when the center is just set and no longer jiggles when you gently shake the dish. Letting it cool for about 10 minutes before slicing helps the custard firm up and ensures neat, creamy slices every time.

Final Thoughts

I can’t recommend the Carrot Quiche with Cheddar and Roasted Onions Recipe enough—it’s a dish that always brings smiles and never fails to impress. Whether you’re hosting a brunch or just craving some comfort food, this quiche delivers big flavor with simple ingredients. Give it a try and watch it become a staple in your kitchen, too!

Carrot Quiche with Cheddar and Roasted Onions Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delicious and savory Carrot Quiche with sharp cheddar cheese and richly caramelized roasted onions, baked in a flaky pie crust. This French-inspired vegetarian dish combines tender grated carrots with a creamy egg custard, perfect for brunch or a main course.

Ingredients

Scale

Pie Crust

1 9-inch pie crust (store-bought or homemade)

Vegetables

1 tablespoon olive oil
1 large onion, thinly sliced
2 cups carrots, grated or finely shredded

Custard and Cheese

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Pinch of nutmeg (optional)

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Instructions

Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling. Bake the crust for 8–10 minutes to partially cook it, then set aside to cool slightly.
Caramelize Onions and Cook Carrots: Heat the olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they turn a deep golden brown and caramelize, about 15–20 minutes. Then add the shredded carrots and cook for an additional 2–3 minutes until just softened. Remove the pan from heat.
Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, dried thyme, and nutmeg until well combined. Stir in the shredded sharp cheddar cheese.
Assemble Quiche: Spread the caramelized onion and carrot mixture evenly over the partially baked pie crust. Pour the egg and cheese custard evenly over the vegetables.
Bake the Quiche: Bake the quiche in the preheated oven for 35–40 minutes, or until the center is set and the top turns a light golden brown. Remove from oven and let it cool for at least 10 minutes before slicing and serving.

Notes

This quiche can be prepared a day in advance and reheated in the oven before serving for convenience.
For extra freshness and flavor, consider adding chopped fresh herbs such as parsley or chives.
To accommodate dietary needs, substitute with a gluten-free crust if required.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: French-Inspired