Savory Broccoli Quiche with a Twist of Carrot Crust

Ingredients

• Crust:
• A generous amount of shredded carrots
• A dash of canola oil
• Small bits of diced onion
• A pinch of salt substitute (like No Salt®)
• A hint of ground black pepper
• Chilled water to bind
• A touch of cornstarch for texture
• Filling:
• Shredded broccoli from two petite heads
• Whisked eggs
• Dollops of pesto sauce
• A sprinkle of salt substitute (like No Salt®)
• Topping:
• Grated Parmesan cheese to your liking

Step 1

Start by preheating your oven to 450 degrees F (230 degrees C).

Step 2

In a blender, combine carrots, canola oil, onion, a teaspoon of salt substitute, and pepper. Blend until the mixture is smooth.

Step 3

In a separate bowl, whisk together water and cornstarch until the cornstarch dissolves. Add this mixture to the blended carrots and blend until smooth.

Step 4

Pour the carrot mixture into a 1 1/2-quart casserole dish, shaping it into a crust-like form.

Step 5

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

Step 6

Next, whisk together broccoli, eggs, pesto, and another teaspoon of salt substitute until smooth. Pour this mixture over the carrot crust.

Step 7

Bake in the oven until the quiche is set in the middle, which should take around 40 to 45 minutes.

Step 8

Let the quiche cool for 25 minutes before topping it with Parmesan cheese.