Carrot and Baby Marrow Quiche

Carrot and Baby Marrow Quiche

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Put your culinary skills to the test by trying your hand at this vegetarian recipe for Carrot and Baby Marrow Quiche.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 1 roll frozen, ready-made shortcrust pastry, defrosted
  • 3 Baby marrows, grated
  • 1 Large carrot, peeled and grated
  • 4 Eggs
  • 250 ml Cream
  • 1 sachet KNORR Three Cheese Pasta Sauce
  • 15 ml basil pesto
  • 125 ml Cheddar cheese, grated


  • Preheat oven to 200°C.
  • Line the base and sides of a quiche/flan dish with pastry and trim excess.
  • Place in the freezer for 15 minutes or until pastry is firm.
  • Bake pastry for 20-25 minutes or until golden.
  • Reduce oven to 180°C.
  • Squeeze excess moisture from the grated baby marrow and carrot and spread over the base of the quiche.
  • Whisk eggs, cream, KNORR Three Cheese Pasta Sauce, basil pesto and salt and pepper until combined.
  • Pour over vegetables and sprinkle with cheese.
  • Bake quiche for 35-40 minutes or until golden and set.
  • Stand for 5 minutes before serving.