Rating: 3.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
25 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • Bake in the preheated oven until crust is dry and firm, about 20 minutes.

  • Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.

  • 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

303 calories; protein 11.3g; carbohydrates 16.3g; fat 22.7g; cholesterol 102.6mg; sodium 313.4mg. Full Nutrition
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