Carrot Crust Broccoli Quiche

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"The recipe is for families who eat gluten-free quiche."
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1 h 40 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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Needed maybe a little more spices in the filing but pretty good. It was very simple to make and I found it opposite of what the other rate was it wasn't messy at all and texture was great. Th...

I made the crust only to make a savory pie. It made 1 large pie crust and was very liquid. I piled the mixture in the center and used the back of a spoon to spread it to the edge, then used 2 fi...

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