Carrot Cashew Quiche Recipe - Allrecipes.com
Carrot Cashew Quiche Recipe
  • READY IN 1 hr

Carrot Cashew Quiche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2007

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.

 
Most Helpful Critical Review
Feb 05, 2007

I'd like to rate this higher, but the flavor, while good, was not stellar. As my daughter and I ate it, we were thinking, it wants to be sweeter or it wants more egg and something like onion and/or garlic flavor. With the nutmeg and honey, it wanted to be dessert, but because of the egg, carrots, cashews, and cheddar, it wanted to be something else.

 

25 Ratings

Feb 11, 2011

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!)

 
Nov 03, 2005

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!

 
Mar 03, 2007

After reading the other reviews here, I was thinking that maybe these flavors were going to be too weird for us in a quiche, but we totally loved this. It got even better the next day as well. Other than lightly chopping up the carrots and cashews in a food processor, I didn't change a thing. I served this with the avocado quick bread also on this website. A great brunch or light lunch dish and we thought delicious either hot or cold. Thanks for the recipe!

 
Apr 22, 2006

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.

 
Nov 18, 2008

Fantastic recipe but I decreased butter to 1 tablespoon; crushed the cashews; decreased honey to 1/4 cup and changed heavy cream to milk and only used 1 cup.

 
Oct 17, 2007

Really enjoyed this - always looking for something different - Got rid of the honey and used fat free half and half. Chopped the carrots and cashews in food processor. Will make it again

 

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Nutrition

  • Calories
  • 586 kcal
  • 29%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 47.4 g
  • 73%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 468 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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