 Carrot Dill Quiche
Carrot Dill Quiche
1 9-inch unbaked pastry shell with high fluted rim.
1 ½ cups peeled, shredded carrots (2 – 3 medium)
4 green onions, sliced
2 cups half-and-half or milk or one cup each
2 tsp dried dill weed
½ tsp each salt and seasoned salt
1/8 tsp black pepper
4 eggs, slightly beaten
¼ cup grated cheddar or Parmesan cheese
Prepare pastry shell. Bake at 425-F for 10 minutes or until firm but not browned.
In saucepan combine carrots, onions, half-and-half, dill weed, salt, seasoned salt, and black pepper. Bring to a boil. Cool slightly. Stir eggs into carrot mixture. Pour into pastry shell. Sprinkle with cheese. Bake at 375-F for 25 – 30 minutes or until custard is firm and top is golden brown. Let stand for 5 minutes before cutting into wedges.
Serves 4-6
__________________
Marie (MJ) | 
Linear Mode
