nutritional information

Per 1 Slice:

  • Calories: 152
  • Protein: 11 g
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15 g
  • Cholesterol: 84 mg
  • Sodium: 288 mg
  • Fiber: 1 g
  • Sugar: 4 g

Carrot-Ricotta Quiche

Carrot-Ricotta_Quiche

Serves 6

With phyllo dough on hand, a homemade quiche crust takes only a few minutes to assemble—no rolling pin necessary! It’s also much lower in fat and calories than a traditional quiche crust.
  • 5 sheets frozen phyllo dough, thawed
  • 2 large eggs
  • 1½ cups low-fat ricotta cheese
  • 2 Tbs. grated Parmesan cheese
  • 2 cups finely grated carrots (4 large carrots)
  • ¼ cup chopped shallots (2 large shallots)
  • ¼ cup chopped fresh parsley

1. Preheat oven to 350°F, and coat 9-inch pie pan with cooking spray.

2. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.

3. Whisk eggs in large bowl. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.

4. Bake 30 minutes, or until crust is browned, and filling is set.

April/May 2012 p.67

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comments

i used a regular pie crust instead. my husband was actually the one that made it and he said he just used 4 large carrots and 2 large shallots (didn't measure the amounts). and we found that the shallots were too raw, also the carrots were a bit raw. so i'd recommend giving them both a quick sautee first. overall the quiche is pretty good just needs some tweaks.

ashley - 2013-04-14 18:05:08

This was OK. It took about 20 minutes longer to set. If I were to make it again, I might add some additional veggies. I like the suggestion from another person to add kale. Additional herbs or spices might be good too to add flavor.

Michele siconolfi - 2013-04-08 20:16:52

It tasted good, but had to double (or more, didn't keep track after awhile) the baking time--it was too runny and didn't bind. (I also live at high-altitude and rarely make adjustments for that). I also kicked the temp up to 375 for the last 25-30 min. Next time I'll try to wring out the grated carrot to get some of the moisture out. Also, I added about a cup of chopped kale, I'm not sure it that affected the recipe, but it was tasty.

Lauren - 2013-04-08 03:26:59

hi. do you have recipe for lasagna or quiche without using egg and any cheese? thank you

lea licong - 2013-03-22 12:54:59

You could use vegetarian cheese instead of Parmesan

Richard Johnson - 2013-02-13 08:38:10