Lemon Honey Roasted Rainbow Carrot White Cheddar Quiche

 

I am still on my lemon kick 🍋🍋🍋!

C’mon, it’s summertime! Lemonade stands on every corner, lemon cocktails, lemon cakes, lemon curds, lemon creams, lemon risotto, lemon pasta, and now lemon quiche!

 

Made with sweet and savory honey and black pepper roasted rainbow carrots forming a brilliantly bright chevron design atop the quiche, the filling and crust both contain sharp white cheddar cheese and lemon juice too. AND the whole darn thing is then dusted with fresh lemon zest and freshly ground nutmeg!!!!

You’ll definitely want a piece of this savory pie. 

Lemon Honey Roasted Rainbow Carrot White Cheddar Quiche

Crust:
6 Tbs. ice cold butter, cubed into 1″ pieces
1 1/2 cups all-purpose flour
1 large egg
1 Tbs. vinegar
zest of 1 lemon
2-3 Tbs. ice water

 

Combine all the ingredients in the large bowl of a food processor (except for the water). 

 

Pulse until crumbly. 

 

Add a touch of water and continue to pulse and add water until the mixture becomes beady.

 

Transfer to parchment paper and form into a dough mound.

 

Top with another layer of parchment paper and roll out into a circle, large enough for a 9″ pie plate. 

 

Transfer to the pie plate, folding under and fluting the edges. 

 

Chill for 30-60 minutes.

 

Preheat oven to 425 degrees.

 

Lemon White Cheddar Filling:
8 oz. white cheddar cheese, grated
6 large eggs
1/2 cup cream
juice of 1 fresh lemon (reserve the zest for the garnish)
sea salt and pepper

 

Whisk together the filling ingredients until smooth.

Fill the chilled savory pie crust with the mixture.

 

Place on a baking sheet and bake in the hot oven for about 20 minutes.

Meanwhile, while the quiche is baking, prepare the rainbow carrots.

 

Honey Lemon Black Pepper Rainbow Carrots:
2 Tbs. butter, melted
1/2 – 3/4 lb. rainbow carrots, sliced longways – revealing the gorgeous centers
1 Tbs. honey
1 tsp. black pepper
juice of 1/2 fresh lemon

freshly grated nutmeg
freshly grated lemon zest (reserved from the juiced lemon for the filling)

 

Melt the butter in a medium pan.

Add the carrots and sauté, stirring every so often, until soft and crispy.

Add the honey and lemon juice, along with plenty of black pepper. 

 

Continue to cook and stir until caramelized.

Remove from heat.

 

Remove the partially cooked quiche from the oven (the center should be stable enough to place carrots on top without them sinking inside).

 

Decorate the semi-cooked center with the roasted carrots, in a chevron design (or any design, really).

 

Return to the oven for another 20-25 minutes, until definitely cooked through.

 

Remove from the oven and cool for 10-20 minutes, allowing the pie to set, before garnishing with freshly grated lemon zest and nutmeg dust.

 

Cool completely before slicing and serving.