Best 2 Carrot Cashew Quiche Recipes
Indulge in a symphony of flavors with our delectable Carrot Cashew Quiche, a harmonious blend of sweet carrots, creamy cashews, and a flaky, buttery crust. This vegetarian quiche is not only a feast for the taste buds but also a feast for the eyes, with its vibrant orange filling peeking through a golden-brown crust. Whether you're a seasoned quiche connoisseur or a novice cook looking for a delightful brunch or lunch dish, this recipe will guide you through the process of creating this culinary masterpiece. With step-by-step instructions and a list of readily available ingredients, you'll be able to impress your family and friends with this delightful dish. In addition to the Carrot Cashew Quiche, we've included a collection of equally enticing quiche recipes that cater to various dietary preferences and flavor profiles. From a classic Spinach and Feta Quiche to a hearty Ham and Cheese Quiche, and a vegan-friendly Tofu Quiche, there's something for everyone to savor. Let your taste buds embark on a culinary journey as you explore these delectable quiche recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-PARMESAN QUICHE
This fabulous four-cornered quiche is the perfect centerpiece for an Easter or spring-equinox brunch. You can blind-bake the puff pastry the day before, and the filling is a mix of carrot purée and eggs cut with garlic, olive oil, and Parmesan to skew it more savory.
Provided by Lauryn Tyrell
Time 2h5m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides. On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
- Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again). Continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes. (Crust can be kept at room temperature, loosely covered, up to 1 day.)
- Reduce oven temperature to 375°. Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes. Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups). Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
- Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack. Top with salad just before serving.
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
Tips:
- Prepare your veggies in advance: To save time and make the cooking process smoother, wash, peel, and chop your vegetables before you start cooking the quiche.
- Use a non-stick pan: This will help prevent the quiche from sticking to the pan and make it easier to remove.
- Don't overcook the quiche: The quiche is done when the center is set and a toothpick inserted into the center comes out clean. Overcooking will make the quiche dry and rubbery.
- Let the quiche cool before slicing: This will help the quiche to set and hold its shape when you cut it.
- Serve the quiche with your favorite sides: Some popular options include salad, roasted vegetables, or fruit. You can also top the quiche with a dollop of sour cream or yogurt.
Conclusion:
Whether you're a seasoned cook or a beginner in the kitchen, this delicious and versatile carrot cashew quiche is sure to please. With its vibrant colors, creamy texture, and nutty flavor, this quiche is a perfect dish for any occasion. So next time you're looking for a quick and easy meal, give carrot cashew quiche a try!
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