Surprising Quiche

Tam D

By
@methodmaven

If you're counting carbs, this one's for you: It's chock-full of veggies -- including the crust! It's wonderful for brunch, and I've even made it in a DeMarle cupcake pan for a ladies' luncheon, for easy individual servings.
Try it -- you'll like it :)


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Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 40 Min

Method:

Bake

Ingredients

CRUST

2 c
shredded carrots
1/2 c
grated radish
salt and pepper, to taste
1/2 c
flour**
2 Tbsp
olive or other vegetable oil

FILLING

8 oz
cheese, grated or crumbled feta
8 oz
broccoli, chopped
1/4 c
chopped onion or scallion
3-4
eggs
1 1/4 c
yogurt
1/2 tsp
dill weed

Directions Step-By-Step

1
For the crust: Combine the prepared carrots and radishes with flour, salt and pepper, stirring with a fork until coated.
2
With your fork, press the mixture into the bottom and up the sides of a deep dish pie plate, that has been prepared with food release spray, to form the crust.
3
Bake the crust at 350 degrees for 20 minutes. Remove from oven, brush with the oil, and bake another 20 minutes.
4
While the crust is baking chop the onion and broccoli, and shred the cheese. Layer them onto the crust after the second 20 minutes in the oven.
5
Beat together the eggs, yogurt, and dill weed, salt and pepper. Pour the egg mixture evenly over the vegetable and cheese layer.
6
Bake at 350 degrees 45-60 minutes. Remove from the oven and let rest about 10 minutes. Serve.
7
NOTE: I choose large radishes, and use a box grater to grate them and shred the carrots.
8
**We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, or Biscuit and Baking Mix. You could probably also use GF Bisquick. If you eat Paleo, almond flour would be a great substitute.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy