Broccoli Quiche with a Carrot Crust

Ingredients

• Crust:
• 3 cups shredded carrots
• ¼ cup canola oil
• ¼ cup diced onion
• 1 teaspoon salt substitute (such as No Salt®)
• 1 teaspoon ground black pepper
• ¼ cup cold water
• 2 tablespoons cornstarch
• Filling:
• 2 small heads broccoli, shredded
• 3 eggs
• ½ cup pesto sauce
• 1 teaspoon salt substitute (such as No Salt®)
• Topping:
• ¼ cup grated Parmesan cheese, or to taste

Ingredient Image

Step 1

Warm your oven to 450°F (230°C). In a blender, combine the carrots, canola oil, onion, salt substitute, and pepper, and blend everything until it’s nice and smooth. In a small bowl, mix the water and cornstarch until the cornstarch dissolves, then add this to the carrot mixture and blend again until fully combined.

Step 2

Pour the carrot mixture into a 1 1/2-quart casserole dish and press it down evenly to form a crust. Pop it in the oven and bake for about 20 minutes, or until the crust feels firm and dry.

Step 3

While the crust is baking, whisk together the broccoli, eggs, pesto, and the remaining salt substitute until smooth. Once the crust is ready, pour this filling over it.

Step 4

Return the dish to the oven and bake for another 40 to 45 minutes, until the quiche is set in the middle. Let it cool for about 25 minutes before sprinkling Parmesan cheese on top and serving.