Carrot Cashew Quiche

SUBMITTED 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."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1/2 cup butter
1 cup sliced carrots
1 cup cashews
1/2 cup honey
3 eggs
1 1/2 cups heavy cream
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese
1 (9 inch) pie crust

READ REVIEWS (13)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.
Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

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REVIEWS

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Reviewed on Nov. 3, 2005 by 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!

10 users found this review helpful

Reviewed on Apr. 22, 2006 by CMSWARTZ

This dish has a lot of potential. I think it's way too heavy on the heavy cream, which tends to overwhelm the eggs and makes you forget that it's a quiche. Also, the next time I make it, I'll cut way back on the honey.

5 users found this review helpful

Reviewed on Jan. 15, 2007 by 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.

3 users found this review helpful

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