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April 1999 Issue
Carrot Quiche
by Ronda L. Halpin
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Last month, I presented a very traditional quiche recipe. This month, I'm traveling to the opposite end of the spectrum and offering you a taste of the unusual. Next time you have a brunch buffet, include a nice Carrot Quiche among your choices.

While carrots probably aren't the first breakfast food to come to mind, they do offer a new option for your morning feasts. This dish includes grated carrots, rice and ginger under a crunchy crumb topping. The result is a slightly peppery quiche that has a texture like rice pudding. You can serve it hot or cold. It can even be made a day in advance! So, there are no excuses for leaving it out of your next morning menu. Have a good morning and good food!


Carrot Quiche

  • 1 1/2 c. skim milk
  • 3 eggs
  • 1 T. brown sugar
  • 3 c. peeled and grated carrots
  • 1/2 c. cooked rice
  • 1 tsp. ground ginger
  • 2 T. olive oil
  • 1/3 c. dry bread crumbs
Preheat oven to 350 degrees. Grease a large pie plate. Set aside.

In a large mixing bowl, mix the milk, eggs and brown sugar until well blended and smooth. Stir in the carrots, rice and ginger. Pour the mixture into the prepared pie plate.

In a small bowl, mix the olive oil and bread crumbs until evenly moistened. Sprinkle the mixture evenly over the carrot batter.

Bake the quiche for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut the quiche into wedges and serve.

  • Yields: 6-8 serving
  • Preparation Time: 45 minutes

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