THE RECIPE JOURNAL · Brunch
Carrot-Crusted Broccoli Quiche
This quiche is a delicious way to enjoy fresh broccoli with a unique twist—using grated carrots for a colorful, crunchy crust. It’s perfect for a light lunch or a tasty brunch that everyone will love.
FROM THE KITCHEN • Carrot-Crusted Broccoli Quiche
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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, then blend everything until it’s smooth. In a small bowl, whisk together the water and cornstarch until the cornstarch is fully dissolved, then add this to the carrot mix and blend again until it’s completely smooth.
02
Step 2
Pour the carrot mixture into a 1 ½-quart casserole dish and spread it out evenly, pressing it down to form a crust. Pop it in the oven and bake for about 20 minutes, or until the crust feels dry and firm.
03
Step 3
While the crust is baking, whisk together the broccoli, eggs, pesto, and another teaspoon of salt substitute until the mixture is nice and smooth. Once the crust is ready, pour this broccoli filling over it.
04
Step 4
Return the dish to the oven and bake for 40 to 45 minutes, until the quiche is set in the middle. Let it cool for about 25 minutes before sprinkling the top with Parmesan cheese and serving.
Why you’ll love it
This quiche offers a fresh twist by using carrots as a crust, adding natural sweetness and extra nutrients. It’s a great way to enjoy a vegetable-packed meal that feels both comforting and light. Plus, it’s perfect for any time of the day, whether breakfast, lunch, or dinner.
How to serve
Serve warm or at room temperature alongside a fresh green salad or a simple tomato salsa. A dollop of sour cream or a sprinkle of fresh herbs like parsley or chives can add extra flavor. This dish also pairs nicely with a light white wine or herbal tea.
Storage & leftovers
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 as a quick snack. For longer storage, freeze individual slices wrapped tightly and thaw in the fridge before reheating.
