Carrot Crust Broccoli Quiche

Ingredients

• 3 cups shredded carrots
• 0.25 cup canola oil
• 0.25 cup diced onion
• 1 teaspoon salt substitute (such as No Salt®)
• 1 teaspoon ground black pepper
• 0.25 cup cold water
• 2 tablespoons cornstarch
• 2 small heads broccoli, shredded
• 3 eggs
• 0.5 cup pesto sauce
• 1 teaspoon salt substitute (such as No Salt®)
• 0.25 cup grated Parmesan cheese, or to taste

Steps

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.