Surprising Quiche

★★★★★ 2 Reviews
methodmaven avatar
By Tam D
from The Dalles, OR

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 :)

serves 8
prep time 30 Min
cook time 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
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How To Make

  • 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.
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