Russian carrot pie (or carrot quiche)

By | November 4, 2011

It should come as no surprise that I love quiche: making it, eating it, sharing it. But I have to say that I’d never thought about making a carrot quiche (excuse me, Russian carrot pie) until I came across it in The New Enchanted Broccoli Forest.

Broccoli, spinach, mushroom, or a combination of the three — classic quiche fillings. But carrots? I was intrigued. (Especially since we had two big bags of carrots in the fridge, and I had to do something with them. We’d already been through carrot & rice soup and carrot spice muffins, of course.)

I used my standard pie crust recipe, which, when you use a food processor takes maybe five minutes. The carrot filling was easy to throw together and did not disappoint. It was a delicious dish, a twist on some old favorites, and I’d definitely make it again.

But I have to be honest.

Broccoli and mushroom are still my favorites.


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