In continuation of my carrot pulp recipes... Not my picture, unfortunately, but it looked just as picturesque.
Avocado Carrot Quiche
I used the following three ingredients in place of 1 cup of sour cream:
8 oz Mascarpone Cheese
Half a cup (or so) Reduced Fat Milk
Half a cup (or so) Alfredo Sauce
3 eggs, beaten
2 cups shredded Cheddar cheese
1 cup carrot pulp
Approx. 1/2 tsp Granulated (or fresh) Garlic
Approx. 1/2 tsp Granulated (or fresh) Onion
Dash of salt and black pepper to taste
2 ripe avocados, sliced about 1/4-inch thick
1 (9-inch) deep pie shell
Heat oven to 375 degrees F.
Mix mascarpone cheese, eggs, and cheddar. Stir in garlic, onion, salt and pepper. Lay avocados on bottom of pie shell. There should be just enough slices to cover the bottom. Pour cheese mixture over avocado slices and spread out evenly. Bake until set, golden, and puffy, about 40 to 45 minutes. Let stand 10 minutes before serving.
You'll have some left over since the recipe I modified originally was for 2 quiche.
Original Recipe Here: