Carrot-Onion Quiche

A quiche makes an easy, satisfying main course. This colorful carrot-onion quiche looks and tastes great with a side of dark green vegetables or salad.

Yield 6 servings
Time 50 minutes
  • 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
Directions Preheat oven to 425. Roll out pie crust, arrange in pie plate, and bake for 10 minutes, until crust starts to color. Remove from oven and reduce temperature to 325.

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.

Notes 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: |

  Key to abbreviations and conversions
More Main Dishes     Vegetarian Cookbooks

Leave a Reply