One of my favorite ways to consume eggplant is with pasta melanzane! Use any little pasta in appealing forms, such as seashells, bowties, or rotini.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups shredded carrots
- ¼ cup canola oil
- ¼ cup diced onion
- 1 teaspoon salt substitute (such as No Salt®)
- 1 teaspoon ground black pepper
- ¼ cup cold water
- 2 tablespoons cornstarch
- 2 small heads broccoli, shredded
- 3 eggs
- ½ cup pesto sauce
- 1 teaspoon salt substitute (such as No Salt®)
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a ‘crust’ shape.
- Bake in the preheated oven until crust is dry and firm, about 20 minutes.
- Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
- Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.
- Use a paper towel to pat shredded carrots until completely dry, then add them to the other crust ingredients.
- The broccoli could be substituted for a dry ingredient (such as tofu, green pepper, firm cheeses). Wet ingredients (such as tomatoes, sliced meat, cottage cheese) alter the filling.
- Perhaps reducing the 3 eggs to 2 eggs will give a firm filling after 45 minutes of baking?
- Any variety of cheese can be used for the topping.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 313 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors are good. The baking times didn’t work out for me. The carrot “crust” was not a crust, but a fluffy under layer. I only baked the egg mixture for 30 mins and it was very brown. I guess I’d try to increase the.
The carrot crust was still soggy.
Quite tasty. My crust really never got dry and firm and I baked it a bit longer, but it all worked out. I did use regular salt instead of the substitute and added more homemade pesto.. mine was spinach based. Taste the filling before you bake it.. I did and adjusted the seasonings
Needed maybe a little more spices in the filing but pretty good. It was very simple to make and I found it opposite of what the other rate was it wasn’t messy at all and texture was great. Thank you
I made the crust only to make a savory pie. It made 1 large pie crust and was very liquid. I piled the mixture in the center and used the back of a spoon to spread it to the edge, then used 2 fingers together to gently work it thinner and up the side. While more nutritious and tasty than grain flour crusts, this was messy.