1 pie crust
1 egg lightly beaten
1 1/2 cups grated cheddar cheese (or prato)
1 cup milk
4 eggs
3 medium carrots
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1 pie crust
1 egg lightly beaten
1 1/2 cups grated cheddar cheese (or prato)
1 cup milk
4 eggs
3 medium carrots
2 tablespoons butter or margarine
1/2 cup finely chopped onion
Prepare the crust: Line the bottom and sides of a 25 cm round form with pie crust
Pickle with egg and let it chill in the refrigerator
Heat the oven to moderate temperature (170°C)
Wash and peel the carrot
Cut into diagonal strips 1/2 cm thick
Boil in salted water until tender, then drain well
Reserve 5 strips for garnish
Melt butter or margarine
Fry the onion until golden brown for about 5 minutes
Add the remaining carrot strips and mix well
Place on top of the crust with cheese
Beat eggs lightly with milk and pour over the quiche
Bake for approximately 1 1/2 hours or until firm in the center and the crust is golden brown around
Before serving, garnish with reserved carrot strips and stuffed olives, if desired
Serves 6 people.
