Carrot Cashew Quiche

Name: Carrot Cashew Quiche
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: A cup with a capacity of 130 ml containing butter; A bowl with a capacity of 1/4 liter containing sliced carrots; A bowl with a capacity of 1/4 liter containing cashews; A cup with a capacity of 130 ml containing honey; 3 eggs; A bowl with a capacity of 3/8 liter containing heavy cream; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; A cup with a capacity of 190 ml containing shredded Cheddar cheese; 1 ( 23 centimetre ) pie crust

One of my mom's favorites for buffets or brunches and afternoon lunches.Served with a nice salad, this is a nice light meal.

Ingrediënten

Bereiding

Preheat oven to 170 degrees ( 175 C ).
Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.
In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
Evenly spread the cheese in the bottom of the pie crust.Layer the carrot mixture over the cheese, and top with the egg mixture.
Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.