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Carrot Crust Broccoli Quiche

Rated as 3.4 out of 5 Stars

"The recipe is for families who eat gluten-free quiche."
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1 h 40 m servings 303
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 303 calories; 22.7 16.3 11.3 103 313 Full nutrition

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Read all reviews 5
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The flavors are good. The baking times didn’t work out for me. The carrot “crust” was not a crust, but a fluffy under layer. I only baked the egg mixture for 30 mins and it was very brown. I gue...

The carrot crust was still soggy.

Quite tasty. My crust really never got dry and firm and I baked it a bit longer, but it all worked out. I did use regular salt instead of the substitute and added more homemade pesto.. mine was ...

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...