5 Ratings
  • 4 star values: 3
  • 2 star values: 1
  • 3 star values: 1

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Crust:

Filling:

Topping:

Directions

  • 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; 22.7 g total fat; 103 mg cholesterol; 313 mg sodium. 16.3 g carbohydrates; 11.3 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 4 stars
11/21/2017
The carrot crust was still soggy.

Most helpful critical review

Rating: 2 stars
03/07/2015
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 fingers together to gently work it thinner and up the side. While more nutritious and tasty than grain flour crusts this was messy.
5 Ratings
  • 4 star values: 3
  • 2 star values: 1
  • 3 star values: 1
Rating: 4 stars
11/21/2017
The carrot crust was still soggy.
Rating: 4 stars
04/12/2015
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. Thank you
Rating: 4 stars
08/17/2016
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 spinach based. Taste the filling before you bake it.. I did and adjusted the seasonings
Rating: 2 stars
03/07/2015
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 fingers together to gently work it thinner and up the side. While more nutritious and tasty than grain flour crusts this was messy.
Rating: 3 stars
01/01/2019
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 guess I’d try to increase the.