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 :)
prep time30 Min
cook time1 Hr 40 Min
salt and pepper, to taste
olive or other vegetable oil
cheese, grated or crumbled feta
chopped onion or scallion
1 1/4 c
How To Make
For the crust: Combine the prepared carrots and radishes with flour, salt and pepper, stirring with a fork until coated.
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.
Bake the crust at 350 degrees for 20 minutes. Remove from oven, brush with the oil, and bake another 20 minutes.
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.
Beat together the eggs, yogurt, and dill weed, salt and pepper. Pour the egg mixture evenly over the vegetable and cheese layer.
Bake at 350 degrees 45-60 minutes. Remove from the oven and let rest about 10 minutes. Serve.
NOTE: I choose large radishes, and use a box grater to grate them and shred the carrots.
**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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