Carrot Crust Broccoli Quiche

Broccoli pesto quiche made with a carrot-based crust is a delicious and colorful gluten-free version of quiche.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 303 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.