Rating: 4.5 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
8
Yield:
8 servings
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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).

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  • 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 calories; protein 10.2g; carbohydrates 34.1g; fat 47.4g; cholesterol 175mg; sodium 468mg. Full Nutrition
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