Name: Carrot Crust Broccoli Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Shredded carrots - 3 cups; Canola oil - ¼ cup; Diced onion - ¼ cup; Salt substitute (such as No Salt®) - 1 teaspoon; Ground black pepper - 1 teaspoon; Cold water - ¼ cup; Cornstarch - 2 tablespoons; Broccoli, shredded - 2 small heads; Eggs - 3; Pesto sauce - ½ cup; Salt substitute (such as No Salt®) - 1 teaspoon; Grated Parmesan cheese, or to taste - ¼ cup

Ingredients for - Carrot Crust Broccoli Quiche

1. Shredded carrots 3 cups

2. Canola oil ¼ cup

3. Diced onion ¼ cup

4. Salt substitute (such as No Salt®) 1 teaspoon

5. Ground black pepper 1 teaspoon

6. Cold water ¼ cup

7. Cornstarch 2 tablespoons

8. Broccoli, shredded 2 small heads

9. Eggs 3

10. Pesto sauce ½ cup

11. Salt substitute (such as No Salt®) 1 teaspoon

12. Grated Parmesan cheese, or to taste ¼ cup

How to cook deliciously - Carrot Crust Broccoli Quiche

1 . Stage

Preheat oven to 450 degrees F (230 degrees C).

2 . Stage

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 . Stage

Bake in the preheated oven until crust is dry and firm, about 20 minutes.

4 . Stage

Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.

5 . Stage

Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.