Description
A delicious and elegant keto quiche featuring tender broccoli and sharp cheddar in a creamy egg filling, all baked into a crisp keto pie crust.
Ingredients
Scale
- 1½ cups (168 g) almond flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup (56.75 g) unsalted butter, melted
- 4 ounces (113.4 g) cheddar cheese, cubed
- 8 ounces (226.8 g) frozen broccoli, thawed and chopped
- 6 large eggs
- 2/3 cup (157.73 ml) heavy whipping cream
- 2 cloves garlic, minced
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- ¼ cup (28.25 g) shredded cheddar cheese
Instructions
- Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
- Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
- Crimp the edges and prick the bottom all over with a fork. Bake 10 to 12 minutes, until slightly puffed and just starting to brown. Remove and let cool while preparing the filling.
- Scatter the chopped broccoli and cubed cheese over the bottom of the crust.
- In a large bowl, whisk together the eggs, heavy cream, garlic, salt, and pepper. Pour over the broccoli and cheese in the crust.
- Sprinkle the top with the shredded cheddar and bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool 15 minutes before serving.
Notes
- Store the quiche in the fridge for up to 5 days.
- It can also be frozen for several months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 1g
- Sodium: 500mg
- Fat: 31.3g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7.9g
- Fiber: 3.1g
- Protein: 14.8g
- Cholesterol: 250mg