Best 9 Cheesy Carrot Quiche With Tomato Sauce Recipes

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Cheesy carrot quiche with tomato sauce is a delicious and versatile dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, this recipe is sure to please. With its creamy and flavorful filling, flaky crust, and tangy tomato sauce, this quiche is a surefire hit. So, gather your ingredients and let's get started on creating this delightful dish!

Check out the recipes below so you can choose the best recipe for yourself!

BEST-OF-SHOW TOMATO QUICHE



Best-of-Show Tomato Quiche image

I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water
FILLING:
2 cups chopped plum tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
2 eggs
1 cup evaporated milk

Steps:

  • In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.

Nutrition Facts :

TOMATO CARROT SAUCE



Tomato Carrot Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons olive oil
1 small onion, finely chopped
1/4 pound carrots, finely sliced
1 clove garlic
2 cups plum tomatoes with their juices, chopped
Salt and pepper

Steps:

  • Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender.
  • Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper.

TOMATO-CARROT SAUCE



Tomato-Carrot Sauce image

This hearty, satisfying sauce is perfect for vegetarian pasta dishes or lasagna.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig thyme
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped

Steps:

  • Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
  • Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)

TOMATO QUICHE



Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

POTLUCK CHEESY CARROT CASSEROLE



Potluck Cheesy Carrot Casserole image

Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.

Provided by Monica

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

12 medium carrots, sliced
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 teaspoon prepared mustard
2 cups milk
8 ounces cheddar cheese, sliced (medium or sharp)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup dry breadcrumbs

Steps:

  • Cook carrots in salted water until tender. You should have 6 cups. Drain.
  • Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
  • Mix in flour, sailt, pepper and celery salt.
  • Stir in mustard and milk until it boils and thickens.
  • Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
  • Melt second amount of butter in small saucepan. Stir in crumbs.
  • Spread over all.
  • Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

Steps:

  • Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

DONNA'S CHEESY QUICHE



Donna's Cheesy Quiche image

How many kids do you know that enjoy eggs? We'll I thought the same until I served them my quiche!

Provided by DONNAZ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, diced
3 large eggs eggs
1 cup heavy cream
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) pie crust
¾ cup mozzarella cheese, shredded
¾ cup Cheddar cheese, shredded

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
  • In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
  • Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
  • Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 13.3 g, Cholesterol 171.2 mg, Fat 35.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 16 g, Sodium 750.7 mg, Sugar 1.7 g

CHEESY TOMATO AND CHEESE SAUCE



Cheesy Tomato and Cheese Sauce image

This sauce is so good! A definite break from the ordinary. I like to experiment in the kitchen and this is one experiment that definitely went right! Plus, it's a very versatil kind of base-sauce, so you can add different things to your liking. My next time making this, I'm definitely going to try adding in mushrooms. (prep time does not include bacon/chicken drippings)

Provided by Krystal-Belle

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 teaspoons bacon drippings (or chicken drippings from baked chicken if you've got them)
1/2 teaspoon garlic (fresh or powder)
1/4 onion, sliced thin
3 -4 manzanilla olives, chopped fine (optional)
1/4 cup mushroom, chopped (optional)
3/4 cup tomato sauce (pasta sauce)
1 cup extra-sharp cheddar cheese (best to use brick cheese and slice it thin for quick and even cooking)

Steps:

  • Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
  • Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
  • Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
  • Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.

CARROT CRUST BROCCOLI QUICHE



Carrot Crust Broccoli Quiche image

The recipe is for families who eat gluten-free quiche.

Provided by Cut Out the Creativity

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h40m

Yield 6

Number Of Ingredients 12

3 cups shredded carrots
¼ cup canola oil
¼ cup diced onion
1 teaspoon salt substitute (such as No Salt®)
1 teaspoon ground black pepper
¼ cup cold water
2 tablespoons cornstarch
2 small heads broccoli, shredded
3 eggs
½ cup pesto sauce
1 teaspoon salt substitute (such as No Salt®)
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
  • Bake in the preheated oven until crust is dry and firm, about 20 minutes.
  • Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
  • Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.3 g, Cholesterol 102.6 mg, Fat 22.7 g, Fiber 4.7 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 313.4 mg, Sugar 4.7 g

Tips:

  • For a crispier crust, pre-bake the pie crust for 10 minutes before filling it.
  • Use a large bowl to mix the filling ingredients so that you have plenty of room to stir.
  • Grate the carrots using the large holes on a box grater for a coarser texture.
  • Use a good quality cheddar cheese for the best flavor.
  • Be sure to whisk the eggs and milk together well before adding them to the filling.
  • Pour the filling into the pie crust carefully so that you don't spill it over the edges.
  • Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
  • Let the quiche cool for 10 minutes before slicing and serving.

Conclusion:

This cheesy carrot quiche with tomato sauce is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The quiche is filled with a creamy carrot and cheese filling and topped with a flavorful tomato sauce. The quiche is also a great way to use up leftover carrots and cheese. This is a hearty and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this cheesy carrot quiche with tomato sauce a try!

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