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.
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.