#RecipeSwap: carrot quiche

I anticipated not being able to post for this month swap. I am currently in Europe for a job interview. I left last night and will be back the day after tomorrow. As you can imagine most of the time of this trip will be spent on planes and trains and other transportation and the rest will be a whirlwind of meetings. What I did not anticipated, is that the trains here have free internet! So I can use this 2 hours on the train to post and be part of Christianna’s fabulous recipe swap also this month. Yuppy!

So this month is carrot cake. I wanted to make some version of this carrot cake snack, which is a very popular mid-morning snack for kids in Italy, but I did not have the time to experiment. Well the whole truth is that I didn’t try even one of the recipes available online, because the call for almond flour and I was too lazy busy to go buy it. So I decided to propose carrot mini quiches instead.

In case you are wondering the other quiche you see in the corner is filled with roasted beets, brie and milk. Oh don’t forget to check out what the rest of the group did at the bottom of this post!

#Recipe swap: carrot quiche

#Recipe swap: carrot quiche


  • 1/2 lb fluor
  • 1/4 lb butter
  • 2 spoon cold water
  • pinch salt
  • Fillin
  • Carrots and their tops
  • Greek yogurt
  • Cilantro
  • Oil
  • Salt
  • Pepper


  1. Prepare the dough by quickly cutting the butter into the flour until you get a crumbly dough.
  2. Add salt and enough water to make the dough pliable. Wrap in saran paper and place in the fridge to rest.
  3. Filling
  4. Peel and slice the carrots. Sautee them in oil and cook until they soften up but are still crispy.
  5. Mince some of the carrot tops and a bit of cilantro and add to the carrot.
  6. Mix enough yogurt to tie everything together.
  7. Assemble
  8. Roll out the dough and cut it in circles and use it to line some muffin tins. one strips of parchment paper on the bottom of the tin will make lifting the quiche a much easier job.
  9. Fill the quiche with the filling.
  10. Bake in the oven at F375 for about 15-20 minutes

This entry was posted in Almost vegan, Appetizer, Quiche, Vegetarian and tagged , , . Bookmark the permalink.

18 Responses to #RecipeSwap: carrot quiche

  1. Crossing my fingers on your interview, Pola 🙂

    Love quiche in any form or ingredient. And thanks for the parchment paper tip. So helpful!!

  2. I hope your interview went well, Pola! I am going to use your tip on the lining under each muffin cup. What a great technique! Your mini quiches look so good!

  3. Mmmm, quiche! These are so cute, they look perfect for appetizers at a Thanksgiving-themed party! What a great interpretation of the original recipe…

  4. Love these mini beauties! I would love to taste the one with beetroot and brie!

  5. I love quiche but I’ve never made carrot the hero. What a great idea.

  6. Chiara says:

    che carine queste quiche! Un modo simpatico e gustoso per mangiare le povere carote che spesso sono dimenticate in fondo al frigorifero! Buona settimana Pola, un abbraccio !

  7. How very delicious this looks! I usually think of carrots as an aromatic, which is too bad since I forget how very good and sweet it is on its own.

  8. Ooh good luck with the interview! Wow, things will change if you start working in Europe won’t it! Or is the Europe bit just for the interview? I love it when trains have wifi! 😀

  9. These look so adorable (and so tasty). I like that you went savory with your recipe as well! Bravo.

  10. Great quiche! And I someday hope to be able to employ the sentence, “I am currently in Europe for a job interview.” Good luck to you! Gary

  11. u-la-la’! carrot mini-quiche sounds great to me! and looks even better. good the idea of making the camille from scratch, will have to try. in bocca al lupo for the interview! (what type of job brings you all the way to Europe? sooo curious!)

  12. That is such a bonus to have free wi-fi on public transportation! I love when that happens…and so glad you were able to post this month. What a great take on the swap recipe too, putting carrots in a mini quiche. Trying this is a must 🙂

  13. Rachel says:

    I love this recipe – few measurements, just free-form little quiches kind of like the rather free-form carrot pie recipe we started with!
    A job interview in Europe?! Writing your post on a train?! I am so jealous!

  14. First, let me say that I am jealous … Yes, I am… you get to go to Europe for a job interview! And, when you get the job, you will get to move there! LUCKY! Secondly, I am jealous that you got to eat this carrot quiche and I didn’t. 🙂 Love the individual servings!

  15. What a great tip to line the bottom of each muffin tin, must try next time! The carrot quiche looks great, and I am equally curious of the goat cheese and beet quiche. Goat cheese and beets rank up there with some of my top 5 food pairings ever.

  16. Ciao Pola! It is always a pleasure to come into your kitchen and so I come to know that you are in Europe. But where? How? When?

  17. Shumaila says:

    Carrot quiches sound perfect for brunch. Liked the savory take on the swap!

  18. Kat says:

    These mini carrot quiches look so delicious, and the beet and brie filling sounds just as enticing! Good luck on the job interview!

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