Carrot Crust Broccoli Quiche
Preheat oven to 450 degrees F (230 degrees C).Advertisement
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.
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.