Carrot Crust Broccoli Quiche

Name: Carrot Crust Broccoli Quiche
Total time: 100
Yield: 6
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

Recipe by Cut Out the Creativity from allrecipes.com

Breakfast 2 Hr. 40 Mins.

Ingredients

6 servings

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3 cups shredded carrots
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¼ cup canola oil
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¼ cup diced onion
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1 teaspoon salt substitute (such as No Salt®)
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1 teaspoon ground black pepper
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¼ cup cold water

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2 tablespoons cornstarch
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2 small heads broccoli, shredded
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3 eggs
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½ cup pesto sauce
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1 teaspoon salt substitute (such as No Salt®)
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¼ cup grated Parmesan cheese, or to taste

Instructions

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.