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Crustless Carrot Quiche

New.Wife's picture
  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)

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

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1206 Calories from Fat 681

% Daily Value*

Total Fat 76 g117.2%

Saturated Fat 38.9 g194.7%

Trans Fat 0 g

Cholesterol 1418.2 mg472.7%

Sodium 2413.5 mg100.6%

Total Carbohydrates 55 g18.4%

Dietary Fiber 8.3 g33.4%

Sugars 34.7 g

Protein 75 g150.3%

Vitamin A 922.6% Vitamin C 29.2%

Calcium 142.8% Iron 38.7%

*Based on a 2000 Calorie diet

Crustless Carrot Quiche Recipe