Crustless Cheddar Carrot Quiche

Skip the pastry crust and let the carrots and cheddar be the stars. This crustless quiche is lighter than traditional versions thanks to skim milk and no butter, but the cheddar and eggs still give it a satisfying richness.

Grated carrots get a quick blanch in boiling water, just 5 minutes off the heat, then drained thoroughly. This softens them enough to blend into the custard while keeping a slight texture. Waterlogged carrots will make the quiche weep, so drain them well.

The water bath is the technique that separates this from an ordinary egg bake. Setting the quiche dish inside a larger pan of hot water insulates it from direct oven heat, so the custard cooks gently and evenly. The result is a smooth, creamy texture instead of a rubbery, puffed-up egg mass.

Ground ginger and white pepper are unexpected additions that work brilliantly with the natural sweetness of the carrots. They add warmth without being identifiable as individual spices.

Pro Tips

• Grate the carrots fine so they distribute evenly throughout the custard.
• Drain the blanched carrots thoroughly. Pat them with a towel if needed. Excess water is the enemy of a set quiche.
• Fill the water bath with hot (not cold) water so the oven doesn’t waste time heating it.
• The quiche is done when the center is set but still has a very slight jiggle. It firms as it cools.

Variations

• Swap cheddar for Gruyere or Swiss for a nuttier, more refined flavor.
• Add ½ cup of cooked broccoli florets for a veggie-loaded version.
• Use whole milk or half-and-half instead of skim for a richer custard if you’re not watching fat intake.