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Crustless Carrot Quiche

New.Wife's picture
Ingredients
  Carrots 2 Cup (32 tbs), finely shredded
  Eggs 6
  Milk 1 1⁄4 Cup (20 tbs)
  Instant onion 1 Tablespoon, minced
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
Directions

Preheat oven to 35°F.
Butter a 9-inch quiche pan.
Place carrots in a saucepan with just enough water to cover.
Simmer, covered, until carrots are tender, about 5 minutes.
Drain thoroughly.
In a separate bowl, beat eggs with milk, onion, salt, ginger, and pepper.
Stir in carrots and cheese.
Pour batter into prepared pan.
Place pan in a shallow pan of hot water.
Bake for about 35 minutes or until a knife inserted hear the center comes out clean.
Let quiche stand for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Carrot

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