Carrot Cashew Quiche

Carrot Cashew Quiche

22 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
GiaMamaMia
Recipe by  GiaMamaMia

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (22)

Rate This Recipe
WICCACHICK
25

WICCACHICK

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 previous comments on the carrots and nuts settling to the bottom, I think that might solve part of the issue. Mine was loaded from top to bottom. I skipped the honey completely and added more egg (I never measure my quiche mix. It's just habit). I tossed the carrots and nuts with the cheese before filling with the egg mixture. Since I had enough to fill 2-3 shells, I added spinach to one shell. Fantastic. great idea on flavors--the technique just needed a litle tweaking.

catface
24

catface

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 & chopped a small 1/4 onion -Onion in the carrot mixture & garlic went in the egg... This is great! It was a hit & fun to hear my son tell me how he was so surprised that it wasn't awful like most other quiche recipes! lol (He normally doesn't care for Quiche!)

Mrs. Evelyn Paradies
17

Mrs. Evelyn Paradies

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!

More Reviews

Similar Recipes

Donna's Cheesy Quiche
(90)

Donna's Cheesy Quiche

Onion Quiche
(58)

Onion Quiche

Spinach and Carrot Quiche
(57)

Spinach and Carrot Quiche

Suzanne's Spinach Quiche
(52)

Suzanne's Spinach Quiche

Leek and Cheese Quiche
(46)

Leek and Cheese Quiche

Broccoli and Provolone Quiche
(50)

Broccoli and Provolone Quiche

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 47.4 g
  • 73%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 10.2 g
  • 20%
  • Cholesterol
  • 185 mg
  • 62%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Donna's Cheesy Quiche

>

next recipe:

Don't Waste the Pulp Quiche!