How to Make a Carrot Quiche

Carrots are tasty, sweet and full of essential vitamins. You can use them to make a carrot and spinach quiche recipe that's inexpensive and easy to prepare.

Things You'll Need

• 1 standard pie crust
• 1-1/2 tsp. vegetable oil
• 1/2 onion finely chopped
• 1 clove garlic, crushed
• 1 package frozen spinach, thawed and chopped
• 1/4 cup carrots, finely sliced or shredded
• 1 cup shredded Monterey Jack cheese
• 3 eggs
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees.

2. Heat the oil in a medium to large skillet, and then cook the onion until it becomes translucent.

3. Add the spinach, carrots and garlic to the onions. Let this mixture cook until the spinach has lost even more of its moisture to evaporation.

4. Take the skillet off the heat.

5. Add the cheese and the eggs to the spinach mixture. You can mix everything directly on the skillet.

6. Add the seasonings to the spinach and egg mixtures. Feel free to add or omit to taste.

7. Pour the completed mixture into the pie crust. As you pour, move the spinach around to help distribute the overall mixture.

8. Add a layer of shredded carrots and shredded cheese to the top of the spinach mixture. It'll make a nice crust.

9. Bake your carrot quiche in the oven at 350 for at least 30 minutes. Test the quiche at the end of 30 minutes to see if it's completely cooked through. Poke a knife through the center. If the blade comes out clean, the quiche is done.

Tips & Warnings

• Feel free to replace the Monterey Jack cheese with some shredded sharp cheddar or even some Pepper Jack when you make this carrot quiche. This recipe gives you leeway to experiment with a number of different cheeses.

• Fully thaw and drain the spinach. Wet spinach will make the quiche soggy and it will not keep its shape well. Just leave the spinach in a bowl lined with paper towels until you're ready to add it to the mixture.