Carrot Crust Broccoli Quiche
Description
Broccoli pesto quiche made with a carrot-based crust is a delicious and colorful gluten-free version of quiche.
Ingredients
•
3 cups shredded carrots
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1/4 cup canola oil
•
1/4 cup diced onion
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1 teaspoon salt substitute (such as No Salt®)
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1 teaspoon ground black pepper
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1/4 cup cold water
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2 tablespoons cornstarch
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2 small heads broccoli, shredded
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3 eggs
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1/2 cup pesto sauce
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1 teaspoon salt substitute (such as No Salt®)
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1/4 cup grated Parmesan cheese, or to taste
Directions
1
Preheat oven to 450 degrees F (230 degrees C).
2
Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
3
Bake in the preheated oven until crust is dry and firm, about 20 minutes.
4
Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
5
Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.