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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quiche Carrot and Cashew Recipe

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This recipe for Quiche Carrot and Cashew is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a skillet over medium heat.

3. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.

4. In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.

5. Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.

6. Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

 

 

 

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