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Cooking Advice
- Make sure to squeeze out excess moisture from the grated carrots before making the crust to avoid sogginess.
- Pre-cook the broccoli slightly to keep it tender but not mushy inside the quiche.
- Let the quiche cool for a few minutes before slicing to help it set and hold its shape better.
Ingredients 0/14
Why This Dish Is So Satisfying
Step 1
Lightly heat your oven to 450°F (230°C). In a blender, combine the carrots, canola oil, onion, a teaspoon of salt substitute, and some pepper. Blend everything until it’s nice and smooth. In a small bowl, whisk together the water and cornstarch until the cornstarch dissolves, then add this to the carrot mixture and blend again until fully combined.
Step 2
Pour the carrot mixture into a 1 1/2-quart casserole dish, spreading it out and pressing it down to form a crust. Pop it in the oven and bake for about 20 minutes, or until the crust feels dry and firm to the touch.
Step 3
While the crust is baking, whisk together the chopped broccoli, eggs, pesto, and another teaspoon of salt substitute in a bowl until the mixture is well combined. Once the crust is ready, pour this filling over it.
Step 4
Put the quiche back in the oven and bake for 40 to 45 minutes, until the center is set and firm. Let it cool for about 25 minutes before sprinkling some Parmesan cheese on top. Enjoy!
