Carrot is a cheap source of vegetable goodness. It may not be the most common ingredient for a quiche, but I can vouch for its yumminess! I put sour cream as well as yogurt in it, and the acidity goes really well with carrots. Even my dad who doesn’t normally like sour food approves. The carrots will retain some of the crunch at the end of cooking, so it’s good for those who dislike mushy vegetables.
- 1 onion, chopped
- 3-4 cups of grated carrots
- 1 cup of chopped garlic chives (or just use more onion and some garlic)
- 1+1/4 cup of grated cheese
- 250g sour cream
- 150g unflavoured yogurt
- 4 eggs
- 1 teaspoon salt
- Enough pastry to line your quiche tin*
Follow these steps:
- Heat some oil/butter in a frying pan and add chopped onions.
- Fry onions until semi-transparent then set aside.
- Line quiche tin with pastry. I used shortcrust. You can use puff pastry or yeast dough if you like.
- Reserve 1/4 cup of cheese, and mix everything else in a bowl.
- Add cooked onion to the mix.
- Pour the quiche mixture into the tin and sprinkle with the reserved cheese on top.
- Bake at 180 C for 40 minutes to 1 hour until the eggs are set but still wobble slightly when you tilt the dish.
Enjoy warm! 🙂
* I use a 20cm cake tin because I like deep-dish quiches. You can use whatever you like.