What’s for Brunch? Carrot Quiche

Carrot Quiche

A beautiful quiche can be the perfect dish when entertaining for lunch or brunch. My Carrot Quiche is one of my go-to recipes for a lovely Sunday brunch or a special lunch for guests.

Carrots are well known for their beta-carotene content, which our bodies convert into vitamin A, a powerful antioxidant that is needed for healthy immune function. Carrots have hundreds of other cartenoids that help inhibit cancer growth. They also contain lutein, which is beneficial to eye health. Our bodies process the nutrients in carrots more efficiently when they are cooked. In this quiche, the carrots stay bright orange and firm, a nice contrast to the silky custard base.


1 9-in. whole-wheat pie crust
2 tsp. canola oil
4 slices turkey bacon, chopped
2 tsp. chopped garlic
1/2 cup chopped onion
1 cup diced fresh mushroom
1 cup egg substitute
1/2 cup half and half
1/2 cup fat-free evaporated milk
3 Tbs. tapioca flour
Sea salt and ground pepper to taste
2 cups shredded carrots

  1. Preheat oven to 450 degrees. Prick the pie crust with a fork and bake until just beginning to brown, about 7 minutes.
    2. Heat the canola oil in a sauté pan over medium-high heat. Cook the bacon until it is golden brown.
    3. Add the garlic, onion, and mushrooms and sauté until the onions are translucent, about 10 minutes.
    4. Combine the egg substitute, half and half, evaporated milk, tapioca flour, salt, and pepper in a bowl and mix well.
    5. Pour half of the egg mixture into the pie crust. Add the bacon mixture and the carrots. Pour in the remaining egg mixture.
    6. Reduce oven temperature to 350 degrees and bake quiche until custard is set and crust is golden brown, about 30-45 minutes.


About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that. foodtrients.com
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