There is something wonderfully comforting about a savory tart that brings together vibrant vegetables, sharp cheese, and a flaky crust all in one bite. This Carrot Quiche with Cheddar and Roasted Onions Recipe is a celebration of simple ingredients transformed into a luscious, satisfying dish. The sweetness of roasted carrots and onions meets the tangy depth of sharp cheddar, all bound together by a creamy, nutmeg-spiced custard. It’s an impressive yet approachable recipe that’s perfect for brunch, lunch, or a light dinner with friends or family.
Ingredients You’ll Need
Every ingredient in this quiche plays a key role in creating harmonious flavors and textures. From the buttery crust to the nutritious carrots and sharp cheddar, these essentials come together effortlessly to make a memorable dish.
- All-purpose flour: Provides the structure for the flaky, tender pie crust.
- Unsalted butter: Cold and cubed, it creates a rich, crumbly texture in the crust.
- Ice water: Helps bind the dough without melting the butter, keeping it flaky.
- Carrots: Peeled and grated, they add natural sweetness and a vibrant orange color.
- Onion: Thinly sliced and roasted to bring out a mellow, caramelized flavor.
- Olive oil: For sautéing the vegetables, enhancing their natural taste.
- Salt and black pepper: Essential seasonings to enhance every flavor.
- Sharp cheddar cheese: Offers a bold, creamy tang that melts beautifully into the filling.
- Eggs: The binding agent that creates a smooth, rich custard.
- Heavy cream and milk: Combine to give the filling its luscious texture.
- Ground nutmeg: Adds warmth and a subtle aromatic touch to the custard.
- Fresh thyme (optional): Brings a hint of herbal freshness to brighten the dish.
How to Make Carrot Quiche with Cheddar and Roasted Onions Recipe
Step 1: Make the crust
Start with a buttery, flaky crust that is the foundation for all the delicious fillings to come. Combining flour, salt, and cold butter in a food processor, pulse until it forms coarse crumbs. Slowly add ice water to bring the dough together without losing that crumbly texture. Once it holds its shape, form it into a disk, wrap tightly, and chill in the fridge for at least 30 minutes. This resting step helps relax the gluten, making rolling easier and the final crust more tender.
Step 2: Preheat the oven
Preheat your oven to 375°F (190°C). This temperature is perfect for roasting the vegetables and baking the quiche to golden, bubbling perfection.
Step 3: Roast the vegetables
In a skillet over medium heat, sauté the grated carrots and sliced onions in olive oil, seasoning with salt and pepper. Cooking them gently helps soften each bite while coaxing out natural sweetness. Transfer this mixture onto a baking sheet and pop it into the oven for 10 to 15 minutes, allowing the vegetables to caramelize lightly and deepen in flavor. This step transforms humble ingredients into a rich and savory filling base.
Step 4: Prepare the crust
On a floured surface, roll out your chilled dough to fit a 9-inch pie pan. Press it gently into place and trim the edges for a neat finish. Prick the bottom with a fork to prevent bubbling, then bake for 10 to 12 minutes until the crust is just starting to turn golden. This pre-bake ensures a crisp base, so the crust won’t become soggy once the filling goes in.
Step 5: Prepare the filling
Whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper in a large bowl to create the silky custard that will hold your vegetables. Fold in the roasted carrot-onion mixture along with shredded sharp cheddar cheese. If you’re feeling fancy, stir in some fresh thyme to add a bright herbal note that elevates the whole experience.
Step 6: Assemble the quiche and bake
Pour the filling evenly into your partially baked crust, spreading everything out so each slice will have a perfect balance of creamy custard, veggies, and cheese. Bake for 30 to 35 minutes until the quiche is set in the center and the top has a lovely, light golden hue. The smell alone is enough to make anyone eager for a taste!
Step 7: Cool and serve
Give the quiche about 10 minutes to cool slightly before slicing. This helps it hold its shape and allows the flavors to meld beautifully. Serve warm or at room temperature, and watch as everyone delights in the mix of textures and tastes that make this Carrot Quiche with Cheddar and Roasted Onions Recipe truly unforgettable.
How to Serve Carrot Quiche with Cheddar and Roasted Onions Recipe
Garnishes
A sprinkle of fresh herbs like thyme or parsley adds a lovely color contrast and bursts of freshness on top of this quiche. A light dusting of freshly ground black pepper or paprika also works wonders to enhance the visual appeal and flavor profile.
Side Dishes
This quiche pairs wonderfully with a crisp green salad dressed in a simple vinaigrette to cut through its richness. Roasted potatoes, fresh fruit salad, or a bowl of lightly steamed greens are also perfect compliments for a well-rounded meal.
Creative Ways to Present
For a brunch party, serve the quiche in mini tart pans or cut into bite-sized squares for easy finger food. Add edible flowers or microgreens for a special seasonal touch. Plating with colorful roasted veggies or a drizzle of balsamic glaze adds visual interest and a little extra zing.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Quiche with Cheddar and Roasted Onions Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep it covered to preserve moisture and freshness, ensuring every bite tastes as good as the first.
Freezing
If you want to save some for later, wrap the whole quiche or individual slices tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat slices gently in a 350°F (175°C) oven for about 10 to 15 minutes until warmed through. Microwaving is faster but can make the crust less crisp, so use that method only if you’re in a hurry.
FAQs
Can I use a store-bought crust for this recipe?
Absolutely! Using a good-quality pre-made pie crust can save time and still deliver delicious results, especially if you’re short on prep time.
Is it possible to make this quiche vegetarian?
This recipe is already vegetarian-friendly as it contains no meat. Just double-check the cheese to confirm it’s free from animal rennet if you follow a strict vegetarian diet.
Can I substitute the cheddar cheese?
Yes, you can use other cheeses like Gruyère, mozzarella, or Swiss for different flavor profiles, but sharp cheddar really complements the sweetness of the roasted vegetables beautifully.
What can I add to make this quiche gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend when making the crust, or use a gluten-free crust from the store for an easy swap.
How do I know when the quiche is fully cooked?
The quiche is done when the custard is set in the center and does not jiggle when you gently shake the pan. The top should have a light golden color.
Final Thoughts
If you’re craving a dish that’s as delicious as it is stunning, the Carrot Quiche with Cheddar and Roasted Onions Recipe is sure to become one of your favorites. It’s the kind of recipe that feels special but comes together with ease, perfect for sharing with loved ones at any time of day. Give it a try and enjoy every flavorful, comforting bite!
Print
Carrot Quiche with Cheddar and Roasted Onions Recipe
- Prep Time: 20 minutes (plus 30 minutes chilling time)
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and savory Carrot Quiche featuring a flaky homemade crust filled with roasted carrots, caramelized onions, sharp cheddar cheese, and a creamy egg custard, perfect for breakfast, brunch, or a light lunch.
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).
- Roast the vegetables: In a large pan, heat olive oil over medium heat. Add the grated carrots and sliced onions, and season with salt and pepper. Sauté for about 5-7 minutes, until they start to soften. Transfer the mixture to a baking sheet and roast in the oven for 10-15 minutes, or until tender and lightly caramelized. Remove from the oven 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 it into the pan, trimming any excess dough. Prick the bottom of the crust 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 the eggs, heavy cream, milk, nutmeg, salt, and pepper. Stir in the roasted carrot-onion mixture and shredded cheddar cheese. Add fresh thyme if using.
- Assemble the quiche: Pour the egg mixture into the prepared crust, spreading the vegetables and cheese evenly. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
- Cool and serve: Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Make sure the butter is very cold to achieve a flaky crust.
- Roasting the carrots and onions enhances their natural sweetness and adds depth of flavor.
- Letting the quiche cool slightly before slicing helps it set and makes for cleaner portions.
- Fresh thyme is optional but adds a wonderful herbaceous note.
- This quiche can be served warm or at room temperature and is delicious leftover.
