Name: Carrot Quiche with Cheddar and Roasted Onions Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Pie Crust: 1 9-inch pie crust (store-bought or homemade) Roasted Onions: 2 tablespoons olive oil, 1 medium yellow onion (thinly sliced) Quiche Filling: 2 cups carrots (grated or finely chopped), 1 cup shredded sharp cheddar cheese, 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, salt and black pepper to taste

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If there’s a dish that really brings out the sunny personality of carrots and the deep, comforting flavors of roasted onions, it’s Carrot Quiche with Cheddar and Roasted Onions. This quiche is gloriously golden on top with a melt-in-your-mouth texture, savory sharp cheddar, and a gentle sweetness from those caramelized onions and carrots. Whether served warm or at room temperature, it’s a showstopper that’s perfect for brunch, lunch, or a cozy vegetarian dinner. And with every bite, you’ll taste layers of flavor that make this quiche a standby you’ll want on repeat.

Carrot Quiche with Cheddar and Roasted Onions Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Carrot Quiche with Cheddar and Roasted Onions plays a starring role, whether adding rich creaminess, vibrant color, or irresistible flavor. The best part? The list is short, straightforward, and filled with classic kitchen staples, so you may already have everything on hand!

9-inch pie crust: The buttery, flaky base that holds all your delicious filling together – homemade or store-bought both work beautifully.
Olive oil: Adds a lovely richness and helps caramelize the onions to perfection.
Yellow onion: Sliced thin, these turn sweet and golden when sauteed, delivering that signature roasted onion flavor.
Carrots: Grated or finely chopped, they add natural sweetness, gorgeous color, and a tender texture to the filling.
Sharp cheddar cheese: Brings a bold, tangy creaminess that pairs perfectly with carrots and onions.
Eggs: The binding agent that gives structure and that classic quiche custard feel.
Whole milk: Balances richness with lightness in the custard – don’t skimp on the full fat here!
Heavy cream: Adds a luscious, silky mouthfeel to every bite.
Dijon mustard: Gives the filling a subtle kick and depth without overpowering the vegetables.
Dried thyme: A pinch infuses each slice with earthy, aromatic notes that make this quiche extra special.
Garlic powder: Ensures the savory flavors sing in the background.
Salt and black pepper: Essential for bringing all the ingredients into savory harmony.

How to Make Carrot Quiche with Cheddar and Roasted Onions

Step 1: Prepare the Pie Crust

Start by preheating your oven to 375°F (190°C) and nestling your 9-inch pie crust into a pie dish. Trim the edges if needed, and crimp them for that lovely homemade look. You don’t have to blind bake for this recipe, so set the crust aside and get ready for the filling magic.

Step 2: Caramelize the Onions

In a wide skillet, heat the olive oil over medium heat and toss in your thinly sliced onions. This step takes a little patience, but trust me – giving the onions 15-20 minutes to caramelize until they’re soft and golden brown is the secret to that deeply sweet, almost melt-in-your-mouth flavor that makes Carrot Quiche with Cheddar and Roasted Onions so irresistible.

Step 3: Add the Carrots

Now, stir in your grated or finely chopped carrots and cook for another 5 minutes. This brings out their sweetness and softens them just enough so they blend beautifully in the filling. Once the carrot-onion mix looks glossy and smells amazing, take it off the heat and let it cool slightly.

Step 4: Whisk Together the Custard

In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, dried thyme, garlic powder, salt, and pepper. This creamy, herby custard will puff up and set gorgeously in the oven. Gently fold in the shredded cheddar cheese so it’s evenly distributed throughout the mixture.

Step 5: Assemble the Quiche

Spread the caramelized onion and carrot mixture over the bottom of your prepared pie crust, making sure it’s in an even layer. Pour the custard and cheddar mixture right over the top, and give the pie a gentle shake to settle it.

Step 6: Bake to Perfection

Slide your quiche into the preheated oven and bake for 35–40 minutes, or until the center is set and the top is beautifully golden brown. The kitchen will fill with the most mouthwatering aroma! Once baked, let the Carrot Quiche with Cheddar and Roasted Onions cool for at least 10 minutes to make slicing easier (and to avoid burning your tongue).

How to Serve Carrot Quiche with Cheddar and Roasted Onions

Garnishes

For a pop of color and freshness, sprinkle the sliced quiche with a handful of chopped fresh parsley or chives. A few curls of rainbow carrot, or even a pinch of flaky sea salt, elevate every slice and make the Carrot Quiche with Cheddar and Roasted Onions even more enticing.

Side Dishes

This quiche is fabulous alongside simple side salads—think peppery arugula with a lemony vinaigrette or a light cucumber-tomato salad. If serving for brunch, try pairing with fresh fruit or a platter of roasted asparagus. It’s versatile enough to shine at any table!

Creative Ways to Present

If you’re looking to impress, bake individual mini quiches in ramekins for a brunch buffet or cut the quiche into small squares and serve as hearty appetizers. The gorgeous golden top and colorful interior of Carrot Quiche with Cheddar and Roasted Onions make every presentation feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Carrot Quiche with Cheddar and Roasted Onions keeps incredibly well. Just cover the cooled quiche with plastic wrap or transfer slices to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers a treat!

Freezing

You can absolutely freeze this quiche. Once cooled, wrap it tightly in foil and then plastic wrap. It stores well for up to 2 months. Simply thaw overnight in the fridge before reheating, and you’ve got an easy meal ready to go.

Reheating

To reheat, place slices or the whole quiche in a 350°F oven for about 10–15 minutes until warmed through. For a crispier crust, use a baking sheet instead of a microwave. The texture and flavor will be just as glorious as when first baked!

FAQs

Can I make Carrot Quiche with Cheddar and Roasted Onions gluten free?

Absolutely! Just substitute a gluten-free pie crust (store-bought or homemade), and the rest of the filling ingredients are naturally gluten free. You’ll still get that fantastic, savory result.

What’s the best way to grate the carrots for this quiche?

A box grater works perfectly, but you can also pulse carrots in a food processor for a finer, quicker chop. The goal is tender shreds that melt into the custard, so avoid large chunks for the best texture.

Is it possible to make Carrot Quiche with Cheddar and Roasted Onions ahead of time?

Yes! You can assemble and bake the quiche a day in advance. Let it cool, then chill. When you’re ready to serve, simply reheat, and enjoy a stress-free meal.

Can I use a different type Main Course

Certainly—try gruyère, Swiss, or even creamy goat cheese for a twist. Just make sure the cheese is flavorful and melts well to capture that classic Carrot Quiche with Cheddar and Roasted Onions vibe.

What’s the easiest way to tell when the quiche is done?

Gently jiggle the pan; the center should be just set (not liquid), and the edges should be golden and slightly puffed. You can also insert a knife in the center—it should come out mostly clean.

Final Thoughts

Give this Carrot Quiche with Cheddar and Roasted Onions a try—you’ll be amazed at how a handful of simple ingredients come together in such a delicious, colorful, and versatile dish. Whether it’s for a laid-back brunch, a charming lunch, or a cozy dinner, this quiche never disappoints. Happy baking!

Carrot Quiche with Cheddar and Roasted Onions Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Delight in the savory goodness of this Carrot Quiche with Cheddar and Roasted Onions. A perfect blend of flavors and textures in a flaky pie crust that will elevate any meal.

Ingredients

Pie Crust:

1 9-inch pie crust (store-bought or homemade)

Roasted Onions:

2 tablespoons olive oil, 1 medium yellow onion (thinly sliced)

Quiche Filling:

2 cups carrots (grated or finely chopped), 1 cup shredded sharp cheddar cheese, 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, salt and black pepper to taste

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Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Prepare crust: Place pie crust in a 9-inch pie dish, trim and crimp edges.
Caramelize onions: Heat olive oil, cook onions until caramelized.
Add carrots: Cook carrots until tender. Let cool.
Prepare filling: Whisk eggs, milk, cream, mustard, thyme, garlic powder, salt, and pepper. Add cheddar.
Assemble and bake: Spread carrot-onion mix in crust, pour in egg mixture. Bake for 35–40 minutes.
Cool and serve: Let cool before slicing and serving.