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Keto Broccoli and Cheddar Quiche

This Keto Broccoli and Cheddar Quiche is a perfect blend of savory cheddar cheese and tender broccoli, wrapped in a flaky almond flour crust, offering a delicious low-carb meal for any time of the day.
Course Breakfast
Cuisine French
Keyword Almond Flour Crust, Broccoli Cheddar Quiche, keto breakfast, Keto Quiche, Low-Carb Quiche
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 390kcal

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Skillet
  • Oven

Ingredients

Crust

  • 1 ½ cups almond flour 150g
  • ¼ cup melted butter 60ml
  • ½ tsp salt 2.5g
  • 1 large egg

Filling

  • 2 cups broccoli florets, chopped 180g
  • 1 tbsp olive oil 15ml
  • 1 cup shredded cheddar cheese 113g
  • 4 large eggs
  • 1 cup heavy cream 240ml
  • ½ tsp garlic powder 1.25g
  • ½ tsp onion powder 1.25g
  • ½ tsp salt 2.5g
  • ¼ tsp black pepper 0.5g

Instructions

  • Preheat your oven to 350°F (175°C).
  • Start by preparing the crust. In a mixing bowl, combine almond flour, melted butter, salt, and an egg. Mix until a dough forms.
  • Press the dough into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Prick the bottom with a fork to prevent bubbling.
  • Bake the crust for 10 minutes, or until it begins to turn golden.
  • While the crust is baking, heat olive oil in a skillet over medium heat. Add the chopped broccoli florets and sauté until they are tender, about 5 minutes.
  • In a large mixing bowl, whisk together eggs, heavy cream, garlic powder, onion powder, salt, and black pepper until well combined.
  • Once the crust is pre-baked, sprinkle the shredded cheddar cheese evenly over the bottom.
  • Spread the sautéed broccoli on top of the cheese layer.
  • Pour the egg and cream mixture over the broccoli and cheese, ensuring an even distribution.
  • Bake for 35 minutes, or until the quiche is set and the top is lightly browned.
  • Remove from the oven and let it cool for a few minutes before slicing.

Notes

For a crustless version, simply grease the pie dish and layer the cheese and broccoli, then pour the egg mixture on top and bake as directed.
Feel free to add other keto-friendly vegetables or cooked meats such as bacon or ham to the filling for variety.
Allow the quiche to cool for 10 minutes before slicing to ensure clean cuts.
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave when ready to serve again.

Nutrition

Calories: 390kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Fiber: 3g | Net Carbs: 4g