Wednesday, October 23, 2013

Carrot Encrusted Quiche Florentine

From Kristi's Kitchen


1 Carrot Crust (see recipe)

I added 1/4 tsp. more sea salt, 1/4 tsp. garlic powder, a pinch of black pepper and no cardamon. Be sure to pat it evenly on the bottom and up the sides of the parchment-lined springform pan…I used a 9" pan. 

6 organic eggs, whisked
1 c. organic cheddar cheese, shredded
1 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. nutmeg
1 c. organic half-n-half
2 slices organic turkey bacon
3/4 c. chopped mushrooms
handful of organic spinach,torn


-Preheat oven to 350 degrees
-Prepare and bake carrot crust for 20 minutes
-While crust is pre-baking, beat eggs and half-n-half in large bowl until completely combined
-Add in meat, veggies, cheese and spices
-Pour mixture over the top of pre-baked crust
-Continue baking for 40-45 minutes, until quiche is completely set –springy to the touch

Serve warm/room temperature with a green salad or Creamy Mushroom Soup on the side

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