Recipes
Carrot Quiche
Cooking Times
Ingredients
- 10 oz. Cal-Organic Shredded Carrots
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 stick unsalted butter, chilled and cut into 8 pieces
- 1 cup and 3 tbsp. half & half, divided
- 1/2 cup orange juice
- 3 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. ground nutmeg
- 4 oz. cheddar cheese, grated
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- In a food processor, add the flour and salt and pulse several times. Add the butter and pulse several more times and then process for about 1 minute until mixture resembles grated Parmesan cheese. Add 3 tbsp. of half and half and pulse several more times until the mixture comes together.
- Dump the mixture into a pie pan. Press the crust firmly into the pan with your fingers, being sure to press up the sides of the pan. Bake the crust for approximately 12 minutes.
- As the crust is prebaking, place the shredded carrots and orange juice in a sauce pan and cover. Heat on medium for 10 minutes.
- Once the crust is prebaked, whisk together the eggs, half and half, salt, pepper and nutmeg.
- Place the filling into crust by adding the cooked carrots, egg mixture and sprinkle with the cheese.
- Bake for 20 minutes. Allow to cool slightly before slicing and serving.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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