Carrot Quiche

What to do on a NY Saturday morning when the sun is shining and the city is your oyster?  Go to the Union Square Farmer’s Market, of course.  Never gets old.  What’s better than strolling around in the fresh air and scoring free samples?  It’s like costco – minus the microwave, the processed ingredients, and the creepy warehouse environment.  Ok, maybe it’s nothing like costco, but the fact remains, most of us LOVE free samples.

If you’re anything like me, you’ll want to buy everything you taste.  I found myself wandering around in circles trying to make a decision about what to purchase.  Part of the problem (or the fun) is that I had yet to decide what I wanted to make that day, and subsequently, there was no shopping list to stick to.  Luckily, the fact that it’s winter and harvests are pretty limited to root vegetables right now makes my decision a bit easier.  I committed to just picking out what looked good.  Luckily, I only had two canvas grocery bags and a limited amount of cash so I couldn’t go too overboard.  (Who am I kidding?  That has never stopped me in the past.)

The winner…CARROTS.  I bought three pounds with no idea what I was going to do with them.  Little did I know that finding a recipe that didn’t contain the phrase ‘carrot cake’ in the title would be a difficult endeavor.  Not that I have anything against carrot cake, but I know myself too well to keep one in the house.  If you’re laughing right now, it’s because you know I’ll sit around eating it all day, and you’re right, I would, so that option was out of the question.

After perusing all of my cookbooks and favorite cooking blogs, I was feeling uninspired, which is when I decided to take matters into my own hands.  I combined some recipes and came up with carrot quiche.  This is not to say that it’s never been done before, but it’s pretty hard to come across when you’re googling ‘carrot recipes,’ and after tasting it I have no idea why.  The carrots still retain their flavor while immersed in a warm eggy, cheesy mix and surrounded by a flaky crust.  Quiche is the perfect meal…it’s packed with plenty of protein and nutrients, and you can eat it for breakfast, lunch or dinner and still be perfectly satisfied.  Keeping it healthy, I opted to make a buckwheat crust, which actually worked well with the flavors.  If buckwheat isn’t your style,  any flour will do, so feel free to modify as you like.

Carrot Quiche


  • 1 cup of buckwheat flour
  • 1/2 tsp sea salt
  • 1/3 cup cold butter
  • 4-5 Tbsp ice water


  • 3 cups of sliced carrots (any variety)
  • 4 eggs
  • 1 cup of shredded gruyere cheese
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 5 springs of fresh thyme
  • Pinch of nutmeg (optional)
  • Black pepper to taste

Make the crust.  Sift flour and salt in a large mixing bowl.  Slice butter into 6 pieces and work it into the flour until it’s crumbly.  Add the water one tablespoon at a time and knead the dough until it forms a ball.  Wrap in plastic and press into a disc shape.  Refrigerate for at least 30 minutes before rolling.

Preheat oven to 425 degrees.  Remove dough from plastic and roll out on a floured surface.  Be sure to flour the rolling pin first to avoid the dough sticking.  Roll out until the dough is about 1/4 inch thick, or spread enough to fit a 9″ pie dish.  To be honest, this step was difficult because the dough began to split.  If this occurs, just piece it back together in your pie dish.   Pierce the dough about 5 or 6 times with a fork.  Place some dried beans in enough tin foil to cover the surface (or use pie weights if you have them) and bake for 12-15 minutes.  This last step is to prevent the crust from puffing up in the middle and around the sides.  Remove from oven when its slightly crisp.

Place sliced carrots in a pot of boiling water and cook until tender (about 10 minutes).  Meanwhile, in a medium bowl, beat eggs.  Add cream, thyme, nutmeg, salt and pepper.  Arrange cooked carrots in the pie dish and pour liquid mixture over the top.  Add the cheese.  Sprinkle with black pepper.  Bake at 350 for 50 minutes.  The quiche is ready when the sides are golden brown and the middle is set.  Let stand for 10 minutes before serving.

Healthy Snacking 101: Roasted Vegetables and Nut Butters

Finding healthy snacks is pretty difficult, especially if you’re appetite is as big as mine.  Solution?  Roast up some some veggies in the beginning of the week and keep them in the fridge for guilt-free, week-long munching.  For something a bit more adventurous, I recommend making your own nut butter…healthy, filling, delicious!

Simple Roasted Vegetables

Head to your local farmer’s market or the produce aisle in your favorite grocery store and pick up whatever catches your eye. Some of my roasting favorites are carrots, broccoli, cauliflower, squash, sweet potatoes and brussel sprouts. The best news is these veggies are all so naturally tasty that you barely need to do any work.  They’re also packed with tons of cancer-fighting vitamins and minerals so you can feel like you’re giving your body a well-needed nutrient boost after the abuse it took over the weekend.  (Hint: go for dark greens and oranges to maximize your nutrient intake.)  All you need is an oven, a roasting pan, some olive oil, salt and pepper and you’ll have a tasty treat in no time.

  • Seasonal Veggies
  • 2-4 Tbsp Olive Oil
  • Salt and Pepper to taste

Preheat your oven to 400 degrees. Chop vegetables.   Try to cut them all the same size so that cooking time doesn’t vary.  If using carrots, make sure they are scrubbed and peeled.  I like to cut mine in half both lengthwise and across.  For brussels, cut in half lengthwise. For sweet potatoes, cut into equal sized wedges.  Place chopped veggies into a large bowl and drizzle with 2-4 Tbsp olive oil. Make sure they are evenly coated but not drenched.

Place on a roasting pan and roast for 20 – 30 minutes. I like to take mine out and check after about 20 minutes. Vegetables should be soft and brown on the bottom.

Note: brussels…so hot right now. These babies tend to take longer. Leave them in for an extra ten minutes until they are soft and their outer layer is carmelized. So delicious when done right.

The same goes for your sweet potato wedges.  Leave em in until they’re crispy.  This is the closest thing you’re gonna get to french fries without the calories.  Rejoice.

Cashew Butter

Nuts are a great source of protein and keep you full for hours.  Unfortunately, packaged nut butters are filled with sugar and sodium, which puts them on the list of things to avoid.  However, I assure you that making your own is so simple that you’ll never want to buy it again.  Plus, you can decide how salty/sweet to make it, and avoid loading up on those hidden calories.

  • 2 cups of cashews
  • 2-3 Tbsp flax oil or peanut oil
  • 1 tsp maple syrup (optional)

Place cashews in a blender or food processor.  Spin until they’re finely chopped into a powder.  Add the oil and blend.  Scrape down the sides, add maple syrup if you’d like, and continue to add more oil until you reach desired consistency.  Spread on toast…enjoy!