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Carrot Crust Broccoli Quiche

Cut Out the Creativity

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

1 h 40 m servings 303 cals
Original recipe yields 6 servings

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Directions

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  • 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.

Footnotes

  • 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 g fat; 16.3 g carbohydrates; 11.3 g protein; 103 mg cholesterol; 313 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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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...