• rolling pin
• 10-in deep-dish pie plate
• large frying pan
• wooden spoon

• 1 pie crust
• 3 T butter
• 3 medium onions, minced
• 3 medium carrots, very thinly sliced
• 2 T flour
• 3 eggs
• 1 c milk or evaporated milk
• 1 c Swiss cheese, grated
• ¼-½ t salt
• ¼-½ pepper
• 1-1½ t dried savory, crushed
• 1-1½ t seasoning (Mrs. Dash Original Blend or Spike Seasoning Blend)
• 1 t fresh OR 1/3 t dried chives, chopped
• 1 t fresh OR 1/3 t dried parsley, chopped

Meanwhile, melt butter over medium heat, add onions and carrots, and sauté until carrots are slightly softened, 5-7 minutes. Remove from heat. Stir in flour, then remaining ingredients. Return to stove and stir until cheese melts.

Pour into pie crust and bake 30-35 minutes, until the top is slightly firm. Remove from oven and let cool for 5 minutes. Slice and serve.

From Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, in which it's called "Carrot-Onion Main-Dish Quiche," by Geraldine Hartman. (read my review)

Buy it: Amazon.com | Amazon.co.uk

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