Carrot Crust Broccoli Quiche Recipe -

Carrot Crust Broccoli Quiche

Recipe by  

"The recipe is for families who eat gluten-free quiche."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  3. Bake in the preheated oven until crust is dry and firm, about 20 minutes.
  4. Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
  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.
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  • Cook's Notes:
  • Use a paper towel to pat shredded carrots until completely dry, then add them to the other crust ingredients.
  • The broccoli could be substituted for a dry ingredient (such as tofu, green pepper, firm cheeses). Wet ingredients (such as tomatoes, sliced meat, cottage cheese) alter the filling.
  • Perhaps reducing the 3 eggs to 2 eggs will give a firm filling after 45 minutes of baking?
  • Any variety of cheese can be used for the topping.

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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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