Carrots are well known for their beta-carotene content, which our bodies convert into vitamin A, a powerful antioxidant that is needed for healthy immune function. Carrots have hundreds of other cartenoids that help inhibit cancer growth. They also contain lutein, which is beneficial to eye health. Our bodies process the nutrients in carrots more efficiently when they are cooked. In this quiche, the carrots stay bright orange and firm, a nice contrast to the silky custard base.
1 9-in. whole-wheat pie crust
2 tsp. canola oil
4 slices turkey bacon, chopped
2 tsp. chopped garlic
1/2 cup chopped onion
1 cup diced fresh mushroom
1 cup egg substitute
1/2 cup half and half
1/2 cup fat-free evaporated milk
3 Tbs. tapioca flour
Sea salt and ground pepper to taste
2 cups shredded carrots
- Preheat oven to 450 degrees. Prick the pie crust with a fork and bake until just beginning to brown, about 7 minutes.
2. Heat the canola oil in a sauté pan over medium-high heat. Cook the bacon until it is golden brown.
3. Add the garlic, onion, and mushrooms and sauté until the onions are translucent, about 10 minutes.
4. Combine the egg substitute, half and half, evaporated milk, tapioca flour, salt, and pepper in a bowl and mix well.
5. Pour half of the egg mixture into the pie crust. Add the bacon mixture and the carrots. Pour in the remaining egg mixture.
6. Reduce oven temperature to 350 degrees and bake quiche until custard is set and crust is golden brown, about 30-45 minutes.