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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