This Roasted Carrot & Cheddar Greek Yogurt Quiche is a simple, savory bake that feels a little more special than your everyday brunch dish. Sweet, caramelized carrots and red onion bring depth and warmth, while sharp cheddar adds richness in every bite. Nounós Creamery Greek Yogurt is whisked into the custard for a smooth, creamy texture with a subtle tang—and an extra boost of protein. Finished with fresh herbs and bright Meyer lemon zest, it’s a balanced, flavorful quiche that works just as well for a weekend brunch as it does for an easy make-ahead meal.
Ingredients:
2 carrots, cut into thin half moons
½ red onion, sliced into wedges
1-2 tbsp olive oil
1 tsp cumin
Generous pinch of salt
1 premade pie crust
4 large eggs
½ cup milk
Zest of one meyer lemon
1 cup shredded sharp cheddar cheese
1 tbsp chives, minced
1 tbsp fresh parsley, roughly chopped
Steps:
Preheat the oven to 400 degrees. Arrange the carrots and red onion on a baking sheet and toss with olive oil, cumin, and salt. Bake for about 20 minutes, until the vegetables are soft and slightly caramelized. Set aside to cool slightly.
Drop the oven to 375. Bake the premade crust for 8 minutes.
While the crust is baking, whisk together the eggs, greek yogurt, milk, and lemon zest in a medium sized bowl. If you find the yogurt is clumping just wait a few minutes and whisk again. Fold in the shredded cheese.
Place the crust on a sheet pan (this will make it easier to transfer in and out of thre oven). Place the roasted carrots and red onion in the crust, and sprinkle the chives and parsley on top. Pour the egg and yogurt mixture over the veggies. Bake the quiche for about 30-35 minutes, until top is just slightly golden brown. Cool, then slice and enjoy.
