Carrot Cashew Quiche

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup butter
• 1 cup sliced carrots
• 1 cup cashews
• 1/2 cup honey
• 3 eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup shredded Cheddar cheese
• 1 (9 inch) pie crust

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Line the 9 inch pie crust in its pan, prick the bottom with a fork, and bake for 8 minutes until just set. Leave the oven on.

2. Melt the butter in a skillet over medium heat. Add the sliced carrots and honey and cook for 8 minutes, stirring, until the carrots are tender and glazed.

3. Add the cashews to the skillet and cook 2 minutes more, stirring, until lightly toasted. Remove from the heat.

4. In a bowl, whisk the eggs, heavy cream, nutmeg and salt until smooth.

5. Sprinkle the shredded Cheddar evenly over the partly baked crust. Spoon the carrot and cashew mixture on top.

6. Pour the egg mixture slowly over the filling so it settles evenly.

7. Bake for 30 to 35 minutes, until the center is set and reaches 160°F (71°C) and a knife inserted in the middle comes out clean.

8. Let the quiche cool for 10 minutes on a rack before slicing.