Ingredients
- Crust:
- 3 cups shredded carrots
- ¼ cup canola oil
- ¼ cup diced onion
- 1 teaspoon salt substitute (such as No Salt®)
- 1 teaspoon ground black pepper
- ¼ cup cold water
- 2 tablespoons cornstarch
- Filling:
- 2 small heads broccoli, shredded
- 3 eggs
- ½ cup pesto sauce
- Topping:
- ¼ cup grated Parmesan cheese, or to taste
Why This Recipe Is So Loved
Tips From The Kitchen
- Pre-bake the crust slightly before adding the filling to help it hold together better.
- Use a sharp knife to cut clean slices, preventing the crust from breaking apart.
Step 1
Warm your oven to 450°F (230°C). In a blender, combine the carrots, canola oil, onion, a teaspoon of salt substitute, and some pepper, blending until everything is nice and smooth. In a separate bowl, whisk together the water and cornstarch until the cornstarch dissolves, then add this to your carrot mixture and give it another quick blend. Pour the carrot mixture into a 1 1/2-quart casserole dish, spreading it out and pressing it into a crust shape.
Step 2
Pop the dish into the oven and bake until the crust feels dry and firm, which should take about 20 minutes. While that’s baking, whisk together the broccoli, eggs, pesto, and another teaspoon of salt substitute in a bowl until you get a smooth mixture. Once the crust is ready, pour this filling over it.
Step 3
Return the dish to the oven and bake for another 40 to 45 minutes, or until the quiche is set in the center. Let it cool for about 25 minutes before sprinkling Parmesan cheese on top. Enjoy!
