Make a creamy and savory vegetable quiche for a winter or spring meal. This Cheddar Quiche holds a cheesy, Roasted Carrot and Onion filling.
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I love exploring the unique and new-to-me, edible offerings at farmer's market stands, like baked treats, sauces, jams, rustic breads, and of course, veggies.
While recently browsing an indoor market I found one farmer with tons of seasonal veggies on display, including a huge variety of carrots. Bunches of white, yellow, and purple carrots were dazzling, as well as garnet-colored Dragon carrots.
Despite the lure of those dazzling rainbow carrots, I was drawn to a big bag (three or four pounds) of regular orange carrots: medium-sized, twisty, and gleaming despite a few bits of soil still clinging to the surface. They just looked so cheerful and delicious!
To be honest, I don't tend to look at raw carrots and think "delicious!" Carrots cooked into other things tend to be more my preference—with raw carrots, my reaction is something closer to, "Well, someone has to eat these. Do we have any dip?"
Despite this, I grabbed a big bag of these cheerful carrots and brought them home.
I thought about making them into Carrot Ginger Soup or bringing them to a friend's house to snack on... with a big bowl of dip. But instead, I made something new. I gave my happy carrots a roast, and blended them into this Cheddar Quiche with Roasted Carrots and Onion.
This is just one of many ways to prepare winter root veggies!
What is a quiche?
A quiche is a type of savory pie or tart, with a custard-like filling made with eggs, cheese, and cream. This is a French dish, with one of the most familiar types being Quiche Lorraine which includes bacon and Gruyère cheese.
Today quiches, large and bite-sized, are one of the most popular breakfast and brunch dishes ever, with endless meat, cheese, and vegetable combinations.
Why you'll love this recipe
The texture of this roasted carrot quiche filling is creamy, and smooth, with a balance of savory notes from onions and herbs against the sweetness of the carrots. And I love the extra flavor that comes from roasting the veggies beforehand.
This tart is made with my Best-Loved Flaky Pie Crust so it's just as tasty as the filling: flaky and buttery. This dough is easy to make in advance and hold in the fridge or the freezer until you're ready to make your quiche.
Though the recipe contains dairy and eggs, it has no meat products—that makes it a vegetarian carrot and onion quiche.
🔪 How to make Cheddar Quiche with Roasted Carrots and Onion
Cheddar and Carrot Quiche Ingredients:
- Best-Loved Flaky Pie Crust: This is my pastry shell recipe, delicious with this quiche
- Carrots: Use fresh carrots, locally grown if possible for the best flavor
- Onion: Yellow onions are fine here
- Oil: Use canola or olive oil to roast the veggies
- Salt and Pepper: To season the filling
- Thyme: The flavor of this herb works so well with the cheddar and carrots
- Milk: This part of the filling base
- Half-and-Half: Also for the filling
- Cheddar Cheese: Use mild or sharp, whichever you like best
Step 1: Prepare the shell
Roll out the half portion of Best-Loved Flaky Pie Crust dough into a circle, and fit the circle into a tart pan. Press the dough into place all around the sides and over the bottom, then crimp the edge. Hold the shell in the fridge.
Step 2: Prepare the veggies
Slice the carrots and onions into chunks, then coat them with oil and seasonings. Spread them on a baking sheet, then roast them in the oven until they're tender.
Step 3: Make the filling
Blend the cooled, roasted veggies with milk, eggs, cream, and shredded cheddar cheese.
Step 4: Fill the tart
Pour the carrot filling into the shell. Sprinkle more cheddar cheese over the top.
Step 5: Bake, then serve
Bake the quiche for a little over a half-hour, until the filling is set. Let the tart cool for a short time, then slice and serve.
If the carrots and very large and have been sitting in the produce section awhile, the skin is likely to be tough and dirty—so, yes, it's a good idea to peel them. However, if the carrots are small, young, and well-scrubbed, you can get away without peeling them.
Quiche is delicious alongside a light salad or a bowl of soup for an easy, casual meal.
Food & Wine suggests serving champagne or sparkling white wine, Riesling, or Beaujolais with quiche.
- This tart uses my Best-Loved Flaky Pie Crust, a half-portion. Or, you can use your own homemade or store-bought pie crust dough: use an amount equivalent to a single crust.
- For a great crust that's easy to handle and bakes up flaky, keep the dough cold until you roll it out, and then refrigerate the pie shell before adding the filling.
I hope you find this to be a fun way to highlight the flavor of fresh, flavorful, cheerful carrots!
The recipe for this Cheddar Quiche with Roasted Carrots and Onion is below. Here are more savory pie and quiche recipes to try:
💬 Have you made this quiche? Leave a comment below.
Cheddar Quiche with Roasted Carrots and Onions
- ½ Best-Loved Flaky Pie Crust Recipe, chilled
- 1¼ pounds fresh carrots
- 1 medium yellow onion, about 7-8 ounces, peeled, ends removed
- 1 tablespoon extra virgin olive oil
- 1½ teaspoon salt, divided
- ¼ teaspoon pepper
- 1 cup milk
- 4 large eggs
- 1 cup half and half
- ½ teaspoon dried thyme
- 1 cup grated sharp Cheddar cheese
Get the pie crust ready
- On a lightly floured surface, roll out the half-portion of Best-Loved Flaky Pie Crust into a 13-inch circle.
- Fit the dough circle into a 10-inch tart pan, and gently press the dough into place all around the pan and against the sides. Fold the edge under itself and crimp it firmly all the way around.
- Cover the shell with plastic wrap and place the pan in the fridge until the filling is ready.
Roast the carrots and onions
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
- Peel the carrots and cut off the tops and ends. Cut the carrots into 1½-inch chunks. Place them in a medium bowl.
- Cut the onions in half, then cut each half into three or four chunks. Place these in the bowl as well. Add to the bowl the oil, ½ teaspoon of the salt, and the pepper.
- Stir to coat the vegetables with the oil and seasonings, then spread the veggies on the prepared sheet into an even layer.
- Place the pan in the oven and roast the veggies 35 to 40 minutes, until the carrots are soft. Remove the pan from the oven.
- Increase the oven temperature to 425° F. Move the middle oven rack down one spot so that it's closer to the bottom of the oven.
Prepare the filling
- Allow the roasted carrots and onions to cool a little, and then transfer them to the bowl of a food processor, along with the 1 cup of milk. Blend these until they are thoroughly combined and smooth. Set this mixture aside. (An immersion blender with a tall container also works well for this step.)
- In a large bowl beat the eggs together with the half and half, the remaining teaspoon of salt, and the thyme.
- Add the carrot mixture to the bowl and whisk to combine it all together. Stir in half of the Cheddar cheese.
Fill and bake the tart
- Take the pastry shell from the fridge and remove the plastic. Pour carrot filling into shell.
- Sprinkle the remaining Cheddar cheese evenly over the top. Place the tart carefully into the oven on the lowered rack.
- Bake the tart for 15 minutes. Reduce the temperature to 325° F and bake for another 20 minutes, until a knife inserted into the center comes out clean.
- Place the tart on a cooling rack and allow it to cool for at least 15 minutes before slicing and serving.
- This tart uses my Best-Loved Flaky Pie Crust recipe, a half-portion. Or, you can use your own homemade or store-bought pie crust dough - use an amount equivalent to a single crust.