CARROT & ZUCCHINI QUICHE
Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
- Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
- Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
ROASTED PARMESAN-GARLIC CARROTS
I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!
Provided by Pamela J Hagen-French
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
- Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g
PARMESAN CRUSTED BABY CARROTS
A simple and delicious way to create a carrot side-dish.
Provided by Becky Taylor
Categories Side Dish Vegetables Carrots
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
- Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
- Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g
CARROT CRUST BROCCOLI QUICHE
The recipe is for families who eat gluten-free quiche.
Provided by Cut Out the Creativity
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
- Bake in the preheated oven until crust is dry and firm, about 20 minutes.
- Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
- Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.3 g, Cholesterol 102.6 mg, Fat 22.7 g, Fiber 4.7 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 313.4 mg, Sugar 4.7 g
ROASTED PARMESAN CARROTS
Mom always said "eat your carrots, help your eyes." Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.
Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
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.
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