Carrot Cashew Quiche

Carrot Cashew Quiche

22
Giamarie Saponaro 1

"One of my mom's favorites for buffets or brunches and afternoon lunches. Served with a nice salad, this is a nice light meal."

Ingredients

1 h servings 586 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.
  3. In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
  4. Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.
  5. Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
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Reviews

22
  1. 25 Ratings

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After reading the reviews, I made a few changes to the recipe. I shredded the carrots in the food processor, and used another attatchment to break up the cashews into smaller pieces. With the p...

I did tweak this one. I took everyone's advice... Cut back on the butter, only 1/4 Honey, cut up the nuts & carrots more so they didn't sink to the bottom & I tossed in a dash of garlic powder &...

Simply nice, so very, very nice. I loved it and thought a nice salad would have been so nice with this nice quiche. But alas, only crude cupboard items were at hand - what a pity!