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Carrot-Dill Quiche for dinner

May 24th, 2006 at 12:46 pm

Need to use some of those shredded carrots, some parmesan, and a few stockpile items, so dinner tonight will be quiche and a simple salad. I keep pie crusts in the freezer stockpile; usually great sales, and a pain to make in a hurry.

Carrot-Dill Quiche
9 inch unbaked pastry shell
1 1/2 cups peeled shredded carrots
4 green onions, sliced (optional)
2 cups milk (evaporated milk makes it richer, non-fat evap milk adds protein, some people use half and half)
2 tsp dried dill weed
1/2 tsp salt
1/2 tsp seasoned salt
1/8 tsp pepper
4 eggs, slightly beaten (it's fine to use Egg Beaters, or replace two eggs with two whites)
1/4 grated parmesan

Bake pastry shell at 425 F for 10 minutes or until firm but not browned.

In saucepan or microwave, combine carrots, onions, milk, dill weed, salt, seasoned salt, and black pepper. Bring to a boil. Cool slight.

Stir eggs into carrot mixture. Pour into pastry shell. Sprinkle with cheese

Bake at 375 F for 25 - 30 minutes or until filling is firm and top is golden brown. Let stand for 5 minutes to set and cool before cutting into wedges.

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