• 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 stick unsalted butter, chilled and cut into 8 pieces
  • 1 cup and 3 Tbsp. half and half, divided
  • 1 (10-oz.) bag Grimmway Farms Shredded Carrots
  • 1/2 cup orange juice
  • 3 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. ground nutmeg
  • 4 oz. cheddar cheese, grated


Preheat the oven to 400 degrees.

In a food processor, add the flour and salt and pulse several times. Add the butter and pulse several more times and then process for about 1 minute until mixture resembles grated parmesan cheese. Add 3 Tbsp. of half and half and pulse several more times until the mixture comes together. Dump the mixture into a pie pan. Press the crust firmly into the pan with your fingers, being sure to press up the sides of the pan.

Bake the crust for 12 minutes.

As the crust is prebaking, place the carrot sticks and orange juice in a sauce pan and cover. Heat over medium heat for 10 minutes.
Once the crust is prebaked, whisk together the eggs, half and half, salt, pepper and nutmeg.

Place the filling into crust by adding the cooked carrots, egg mixture and sprinkle with the cheese.
Bake for 20 minutes. Allow to cool slightly before slicing and serving.

Nutrition Information: 453 calories; 30 g total fat; 18 g saturated fat; 1 g trans fat; 8 grams monounsaturated fat; 2 g polyunsaturated fat; 171 mg cholesterol; 596 mg sodium; 33 g carbohydrate; 2 g fiber; 13 g protein

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