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Carrot and Baby Marrow Quiche

Carrot and Baby Marrow Quiche

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

Preparation time


1 roll frozen, readymade 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

Preparation method

Place an oven tray in the oven.
Preheat oven and tray 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 together the eggs, cream, KNORR Three Cheese Pasta Sauce and basil pesto until smooth. Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
Pour over vegetables and sprinkle with cheese.
Bake quiche for 35-40 minutes or until golden and set.
Stand for 5 minutes before serving.

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