Carrot Crust Broccoli Quiche

Directions

Ingredients :

3 cups shredded carrots

¼ cup canola oil

¼ cup diced onion

1 teaspoon salt substitute (such as No Salt®)

1 teaspoon ground black pepper

¼ cup cold water

2 tablespoons cornstarch

2 small heads broccoli

shredded

3 eggs

½ cup pesto sauce

1 teaspoon salt substitute (such as No Salt®)

¼ cup grated Parmesan cheese

or to taste

Methods :

Preheat oven to 450 degrees F (230 degrees C).

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.