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Carrot Quiche

New.Wife's picture
Ingredients
  Sour cream pastry 1
  Carrots 1 1⁄2 Pound
  Butter 6 Tablespoon, melted
  Sugar 2 Teaspoon
  Eggs 5
  Light cream 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon (Or To Taste)
  Ground mace 1⁄4 Teaspoon
  Chopped parsley 1 Teaspoon (For Garnish)
Directions

Prepare Pastry and chill.
Peel and grate carrots; blanch 2 minutes in boiling water, then drain well.
Roll out pastry and line two 9-inch piepans or one 12-inch pan.
Prick with fork.
Cover inside of shell with foil and weight down with uncooked rice or beans.
Bake in preheated hot oven (425°F.) 12 to 15 minutes.
Remove rice and foil and bake a few minutes longer, or until center is firm.
Toss carrots in butter and sugar and arrange in pie shell.
Beat eggs and cream together lightly; add salt and mace, and pour over carrots.
Sprinkle top with parsley.
Bake in preheated hot oven (375°F.) 20 to 25 minutes for 9-inch pies and 35 to 40 minutes for 12-inch pie, or until custard is set.
Serve warm.
Makes 8 to 10 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy
Cook Time: 
40 Minutes
Servings: 
10

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