Gluten Free/ Low Carb/ Paleo/ Pizzas & Quiches

Broccoli Crust Quiche

A flourless and low carb quiche made with broccoli.  A great way to sneak vegetables in your diet and to enjoy a gluten free quiche.

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For every dish that I’ve made with cauliflower, I’ve been looking at broccoli and thinking to myself “Can I? Dare I? Shall I?”.  So, here goes…..!  Inspired by my cauliflower crusted Quiche I give you a broccoli crust Quiche!  Bright, bold and colourful and a great way to sneak veggies into your diet. I used almond flour to bind the dish as the broccoli alone will not yield a strong enough crust.  You could add some Parmesan cheese too if you wished but I was trying to keep this cheese free.

One tip that I cannot emphasis enough is that you MUST line your baking tray with parchment paper.  It will stick to your tin otherwise, however well you grease your tin!

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For the filling – go crazy and choose your own.  Mine in the recipe below are just a guideline and I’ve shown the nutritional details for the Quiche case separately too. I was trying to avoid cheese to keep the dish Paleo and wanted to showcase that broccoli can be used as a base for a Quiche.  I made one with a broccoli filling for an overkill of the green vegetable!

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Broccoli Crust Quiche
Serves 2
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Ingredients
  1. 1 large head of broccoli, cut into florets
  2. 1 cup ground almonds
  3. 2 eggs
  4. 1 tblspn onion powder (optional)
  5. 1 tblspn garlic powder (optional)
  6. 1/2 tspn salt
  7. 1/2 tspn pepper
Filling
  1. 6 -8 large eggs
  2. 10 cherry tomatoes
  3. 1 tin artichokes
  4. 1/2 tspn salt
  5. 1/2 tspn pepper
Instructions
  1. Pre-heat the oven to 375F/190C.
  2. Place the broccoli in a food processor and blitz for a "rice like" texture.
  3. In a bowl, combine the broccoli, almond flour, eggs and any seasonings. Season with the salt and pepper. Mix well.
  4. Line a tin/dish with greaseproof paper.
  5. Using a spoon, press the broccoli mixture into the tin and around the edges. I simply place the mixture into the tin, then spread it out with a spoon until even.
  6. Bake in the oven for 20 minutes until firm and slightly golden. Remove from the oven and keep the oven on at the same temperature.
  7. Beat the eggs for your filling in a bowl. Season with the salt and pepper.
  8. Place the vegetable fillings over your Quiche case and pour the egg mixture over.
  9. Bake in the oven for 35 minutes until the egg mixture is golden and firm.
  10. Eat and enjoy!
Notes
  1. Nutrition: Whole Case Only - 916 Calories; 61g Fat; 47g Protein; 67g Carbohydrate; 31g Dietary Fiber; 36g Net Carb
Divalicious Recipes http://divaliciousrecipes.com/
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Serves 2-4 people (depends on how hungry you all are!)

I’ve shown the nutritional details for the whole Quiche case.  You will need to amend depending upon your filling.  Divide into 4 or 8 depending upon how you slice yours.

Nutrition: Whole Case Only – 916 Calories; 61g Fat; 47g Protein; 67g Carbohydrate; 31g Dietary Fiber; 36g Net Carb

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6 Comments

  • Reply
    Laura Laufer
    April 23, 2015 at 5:23 pm

    How many ounces is a tin of artichokes? Looks yummy!

  • Reply
    tinywhitecottage
    April 23, 2015 at 12:24 pm

    Love this. I need to look for your cauliflower crusted quiche…did you post it?

    • Reply
      Divalicious
      April 23, 2015 at 1:50 pm

      The cauliflower crusted quiche was posted at the beginning of April…it’s about 4 posts down. Hope you enjoy it!

  • Reply
    hiraeth91
    April 23, 2015 at 12:12 pm

    This is so pretty I love the bright, contrasting colours! I need some new summer recipes so I’ll be sure to give this one a go.

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