Crustless Carrot Quiche
|Grated carrot||500 Milliliter (2 Cups)|
|Light cream||300 Milliliter (1 1/4 Cups)|
|Minced onion||50 Milliliter (1/4 Cup)|
|Black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Grated old cheddar cheese||300 Milliliter (1 1/4 Cups)|
Preheat the oven to 350Â°F (180Â°C).
Cook the grated carrot in boiling water for approximately 5 minutes. (You may do this step in the microwave.)
Drain and press out all liquid.
Beat together the eggs, cream, onion and spices.
Stir in the grated carrot and cheese.
Pour into a buttered 9" (23 cm) pie plate.
Bake approximately 35-45 minutes or until the quiche is set in the centre.
Let stand 5 minutes before cutting.