Gluten-free broccoli quiche

    1 hour 40 minutes

    This gluten-free broccoli and pesto quiche has a grated carrot base instead of pastry.

    1 person made this

    Serves: 6 

    • Base
    • 3 cups grated carrots, patted dry to remove excess liquid
    • 4 tablespoons rapeseed oil
    • 1/4 cup diced onion
    • 1 teaspoon herbal salt, or to taste
    • 1 teaspoon freshly ground black pepper
    • 4 tablespoons cold water
    • 2 tablespoons cornflour
    • Filling
    • 2 small heads broccoli, finely chopped
    • 3 eggs
    • 1/2 cup pesto sauce
    • 1 teaspoon herbal salt, or to taste
    • Topping
    • 1/4 cup grated cheese, or to taste

    Preparation:15min  ›  Cook:1hour  ›  Extra time:25min  ›  Ready in:1hour40min 

    1. Preheat oven to 230 degrees C.
    2. Blend carrots, canola oil, onion, 1 teaspoon herbal salt and black pepper together in a blender until smooth. Whisk water and cornflour together in a bowl until cornflour is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a baking dish and press down to form a base.
    3. Bake in the preheated oven until base is dry and firm, about 20 minutes.
    4. Whisk broccoli, eggs, pesto and 1 teaspoon herbal salt together in a bowl until smooth; pour over the carrot base.
    5. Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with grated cheese.

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