One of my mom's favorites for buffets or brunches and afternoon lunches. Served with a nice salad, this is a nice light meal.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.

  • In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.

  • Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.

  • Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Nutrition Facts

586.3 calories; 10.2 g protein; 34.1 g carbohydrates; 175 mg cholesterol; 468 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2011
I did tweak this one. I took everyone's advice... Cut back on the butter only 1/4 Honey cut up the nuts & carrots more so they didn't sink to the bottom & I tossed in a dash of garlic powder & chopped a small 1/4 onion -Onion in the carrot mixture & garlic went in the egg... This is great! It was a hit & fun to hear my son tell me how he was so surprised that it wasn't awful like most other quiche recipes! lol (He normally doesn't care for Quiche!) Read More
(29)

Most helpful critical review

Rating: 3 stars
02/05/2007
I'd like to rate this higher but the flavor while good was not stellar. As my daughter and I ate it we were thinking it wants to be sweeter or it wants more egg and something like onion and/or garlic flavor. With the nutmeg and honey it wanted to be dessert but because of the egg carrots cashews and cheddar it wanted to be something else. Read More
(8)
26 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/11/2011
I did tweak this one. I took everyone's advice... Cut back on the butter only 1/4 Honey cut up the nuts & carrots more so they didn't sink to the bottom & I tossed in a dash of garlic powder & chopped a small 1/4 onion -Onion in the carrot mixture & garlic went in the egg... This is great! It was a hit & fun to hear my son tell me how he was so surprised that it wasn't awful like most other quiche recipes! lol (He normally doesn't care for Quiche!) Read More
(29)
Rating: 5 stars
02/11/2011
I did tweak this one. I took everyone's advice... Cut back on the butter only 1/4 Honey cut up the nuts & carrots more so they didn't sink to the bottom & I tossed in a dash of garlic powder & chopped a small 1/4 onion -Onion in the carrot mixture & garlic went in the egg... This is great! It was a hit & fun to hear my son tell me how he was so surprised that it wasn't awful like most other quiche recipes! lol (He normally doesn't care for Quiche!) Read More
(29)
Rating: 5 stars
01/15/2007
After reading the reviews I made a few changes to the recipe. I shredded the carrots in the food processor and used another attatchment to break up the cashews into smaller pieces. With the previous comments on the carrots and nuts settling to the bottom I think that might solve part of the issue. Mine was loaded from top to bottom. I skipped the honey completely and added more egg (I never measure my quiche mix. It's just habit). I tossed the carrots and nuts with the cheese before filling with the egg mixture. Since I had enough to fill 2-3 shells I added spinach to one shell. Fantastic. great idea on flavors--the technique just needed a litle tweaking. Read More
(28)
Advertisement
Rating: 5 stars
11/03/2005
Simply nice so very very nice. I loved it and thought a nice salad would have been so nice with this nice quiche. But alas only crude cupboard items were at hand - what a pity! Read More
(19)
Rating: 5 stars
03/03/2007
After reading the other reviews here I was thinking that maybe these flavors were going to be too weird for us in a quiche but we totally loved this. It got even better the next day as well. Other than lightly chopping up the carrots and cashews in a food processor I didn't change a thing. I served this with the avocado quick bread also on this website. A great brunch or light lunch dish and we thought delicious either hot or cold. Thanks for the recipe! Read More
(16)
Rating: 4 stars
04/22/2006
This dish has a lot of potential. I think it's way too heavy on the heavy cream which tends to overwhelm the eggs and makes you forget that it's a quiche. Also the next time I make it I'll cut way back on the honey. Read More
(13)
Advertisement
Rating: 5 stars
11/18/2008
Fantastic recipe but I decreased butter to 1 tablespoon; crushed the cashews; decreased honey to 1/4 cup and changed heavy cream to milk and only used 1 cup. Read More
(9)
Rating: 4 stars
10/17/2007
Really enjoyed this - always looking for something different - Got rid of the honey and used fat free half and half. Chopped the carrots and cashews in food processor. Will make it again Read More
(8)
Rating: 3 stars
02/05/2007
I'd like to rate this higher but the flavor while good was not stellar. As my daughter and I ate it we were thinking it wants to be sweeter or it wants more egg and something like onion and/or garlic flavor. With the nutmeg and honey it wanted to be dessert but because of the egg carrots cashews and cheddar it wanted to be something else. Read More
(8)
Rating: 4 stars
07/24/2006
This is a very unique and tasty recipe. It was all the rage at a potluck brunch I attended. I altered the recipe by adding one more egg to give it a bit of bulk and reducing the honey to about 1/3 C. The one problem with the recipe is that I found that the cheese and carrot mixture stayed at the bottom while the egg rose to the top--it didn't all mix together the way quiche usually does and I'm not quite sure why this happened. This made the quiche hard to eat because the carrots and cashews kept tumbling around the plate. Read More
(7)