Carrot Crust Broccoli Quiche

Ingredients

• Servings: 6
• crust:
• 3 cups shredded carrots
• 1/4 cup canola oil
• 1/4 cup diced onion
• 1 teaspoon salt substitute (such as no salt®)
• 1 teaspoon ground black pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• filling:
• 2 small heads broccoli, shredded
• 3 eggs
• 1/2 cup pesto sauce
• 1 teaspoon salt substitute (such as no salt®)
• topping:
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 450 degrees f (230 degrees c).
• 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.
• bake in the preheated oven until crust is dry and firm, about 20 minutes.
• whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
• bake in the preheated oven until set in the middle, 40 to 45 minutes. cool quiche for 25 minutes and top with parmesan cheese.