This savory dish combines a unique twist on a classic quiche by using a carrot-based broccoli crust for a fresh, veggie-packed flavor. It’s perfect for a light lunch or a satisfying brunch with friends and family.
Start by heating your oven to 450°F (230°C). In a blender, combine the carrots, canola oil, onion, a teaspoon of salt substitute, and some pepper, blending until everything is nice and smooth. In a separate bowl, whisk together the water and cornstarch until the cornstarch dissolves, then add this to your carrot mixture and give it another quick blend. Pour the carrot mixture into a 1 1/2-quart casserole dish, spreading it out and pressing it into a crust shape.
Pop the dish into the oven and bake until the crust feels dry and firm, which should take about 20 minutes. While that’s baking, whisk together the broccoli, eggs, pesto, and another teaspoon of salt substitute in a bowl until you get a smooth mixture. Once the crust is ready, pour this filling over it.
Return the dish to the oven and bake for another 40 to 45 minutes, or until the quiche is set in the center. Let it cool for about 25 minutes before sprinkling Parmesan cheese on top. Enjoy!
- Make sure to squeeze out excess moisture from the grated broccoli and carrots to avoid a soggy crust.
- Pre-bake the crust slightly before adding the filling to help it hold together better.
- Use a sharp knife to cut clean slices, preventing the crust from breaking apart.
This dish combines the earthiness of broccoli with the natural sweetness of carrots, creating a unique and nutritious crust. It’s a great way to sneak extra vegetables into your meal while enjoying a creamy and flavorful filling. The balance of textures and colors makes it as appealing to the eyes as it is to the palate.
Serve warm or at room temperature with a fresh green salad or a side of roasted cherry tomatoes. A light vinaigrette or herb dressing complements the flavors nicely. This dish also pairs well with a chilled glass of white wine or sparkling water with lemon.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the crust crisp or enjoy cold. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
