Gluten free broccoli quiche

    1 hour 40 min

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

    4 people made this

    Serves: 6 

    • Base
    • 325g grated carrots, patted dry to remove excess liquid
    • 4 tablespoons rapeseed oil
    • 40g 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
    • 120g pesto sauce
    • 1 teaspoon herbal salt, or to taste
    • Topping
    • 20g grated Parmesan cheese, or to taste

    Prep:15min  ›  Cook:1hr  ›  Extra time:25min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 230 C / Gas 8.
    2. Blend carrots, canola oil, onion, 1 teaspoon herbal salt and 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 Parmesan cheese.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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