A flourless and low carb quiche made with broccoli. A great way to sneak vegetables in your diet and to enjoy a low carb and gluten free quiche.
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 colorful 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! There was an incident involved with a spatula and a lot of swearing. Tears welled up. It's not worth it. Reach for the parchment paper.
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!
Broccoli Crust Quiche
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Ingredients
Crust
- 1 large broccoli head
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- ½ teaspoon salt
- ½ teaspoon black pepper
Filling Suggestion
- 6 large eggs
- ¼ cup heavy cream
- 10 cherry tomatoes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Make the crust
- Pre-heat the oven to 375F/190C degrees.
- Place the broccoli in a food processor and blitz for a "rice like" texture.
- In a bowl, combine the broccoli, almond flour, eggs and any chosen seasonings. Season with the salt and pepper. Mix well.
- Line a 8 inch pie dish with greaseproof/parchment paper.
- 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.
- 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.
Make the Filling
- Beat the eggs for your filling in a bowl and whisk in the cream. Season with the salt and pepper.
- Place the cherry tomatoes or other chosen fillings over your quiche case and pour the egg mixture over them.
- Bake in the oven for 35 minutes until the egg mixture is golden and firm.
- Allow to cool for 5 minutes before slicing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
