Carrot Crust Broccoli Quiche

• Crust:
• 3 cups shredded carrots
• 1/4 cup canola oil
• 1/4 cup diced onion
• 1 teaspoon salt substitute (such as No Salt)
• 1 teaspoon ground black pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• Filling:
• 2 small heads broccoli, shredded
• 3 eggs
• 1/2 cup pesto sauce
• 1 teaspoon salt substitute (such as No Salt)
• Topping:
• 1/4 cup grated Parmesan cheese, or to taste

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.
3. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth.
4. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
5. Bake in the preheated oven until crust is dry and firm, about 20 minutes.
6. Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
7. Bake in the preheated oven until set in the middle, 40 to 45 minutes.
8. Cool quiche for 25 minutes and top with Parmesan cheese.

crust, carrots, canola oil, onion, salt substitute, ground black pepper, cold water, cornstarch, filling, broccoli, eggs, pesto sauce, salt substitute, topping, parmesan cheese

Taken from allrecipes.com/recipe/carrot-crust-broccoli-quiche/ (may not work)