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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.