surprising quiche

Name: Surprising Quiche
Prep time: 30 min
Cook time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: ## CRUST; 2 cup(s) shredded carrots; 1/2 cup(s) grated radish; - salt and pepper, to taste; 1/2 cup(s) flour**; 2 tablespoon(s) olive or other vegetable oil; ## FILLING; 8 ounce(s) cheese, grated or crumbled feta; 8 ounce(s) broccoli, chopped; 1/4 cup(s) chopped onion or scallion; 3-4 - eggs; 1 1/4 cup(s) yogurt; 1/2 teaspoon(s) dill weed

(2 RATINGS)

75 Pinches 1 Photo

Tam D

The Dalles, OR

Updated on Jun 15, 2013

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 :)

Rate

prep time 30 Min

cook time 1 Hr 40 Min

method Bake

yield 8 serving(s)

Ingredients

CRUST
2 cups shredded carrots
1/2 cup grated radish
- salt and pepper, to taste
1/2 cup flour**
2 tablespoons olive or other vegetable oil
FILLING
8 ounces cheese, grated or crumbled feta
8 ounces broccoli, chopped
1/4 cup chopped onion or scallion
3-4 - eggs
1 1/4 cups yogurt
1/2 teaspoon dill weed

How To Make surprising quiche

Step 1

For the crust: Combine the prepared carrots and radishes with flour, salt and pepper, stirring with a fork until coated.

Step 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.
Step 3

Bake the crust at 350 degrees for 20 minutes. Remove from oven, brush with the oil, and bake another 20 minutes.
Step 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.
Step 5

Beat together the eggs, yogurt, and dill weed, salt and pepper. Pour the egg mixture evenly over the vegetable and cheese layer.
Step 6

Bake at 350 degrees 45-60 minutes. Remove from the oven and let rest about 10 minutes. Serve.
Step 7

NOTE: I choose large radishes, and use a box grater to grate them and shred the carrots.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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