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Greatest plates · Main
Keto Broccoli Cheddar Quiche
A buttery almond-flour crust filled with sautéed broccoli, sharp cheddar and a creamy egg custard.
Serves 6Prep 10 minCook 40 minEgg
Containsdairy · egg · nuts
Inspired by a recipe from Wholesome Yum ↗
Protein 15%Carbs 8%Fat 77%
About 410 kcal a serve — 16 g protein, 8 g carbs, 36 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Bake the crust
ParbakeBake the almond flour pie crust according to its instructions, omitting the sweetener and using extra salt for a savoury crust. Cool for at least 15 minutes before filling and leave the oven on at 177°C.
Into the ovenAdd →
177°C
Sauté the broccoli
Cook firstHeat the olive oil in a pan over medium heat and cook the garlic and broccoli florets, adding the water to help them steam, until tender. Because the florets are small this may only take a few minutes. Cool for at least 10 minutes until no longer hot.
Into the panSauté →
Mix the filling
Mix allIn a large bowl, whisk together the eggs, thickened cream, sea salt and black pepper until smooth. Stir in the shredded cheddar cheese until well combined and creamy.
In the bowlWhisk →
Assemble
On topArrange the cooled broccoli evenly in the baked pie crust. Pour the egg and cheese mixture over the top and spread everything out evenly. Cover the crust edges with a pie shield or foil, leaving the filling uncovered.
Bake
Until setBake for 30-35 minutes, until the centre is just set and the top is golden. Don't overbake or it will turn rubbery.
Rest and slice
RestLet the quiche rest for 10-20 minutes before slicing — it sets up better and slices more cleanly that way.
10-20 min
Cook's noteAlways cook the broccoli first to drive off excess water, and use a glass or ceramic pie pan for even baking so the crust edges don't burn.
Estimated per serve
410 kcal · 16 g protein · 8 g carbs · 36 g fatestimates, within ~10%
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