Gluten Free/ Main Dishes/ Vegetarian

Broccoli & Blue Cheese Quiche

The crust on this quiche is one of nicest gluten free ones I have tasted and thanks to a reader (Jazzy-k) who shared a recipe with me for a pie crust which had these ingredients.   I slightly changed the quantities, added butter and voila!

Delicious gluten free quiche

 A lovely buttery, crumbly Quiche pastry!  It reminds me of a wholewheat pastry case.   The Chief Taster thinks that this would be great as a cheesecake base too (sweetened up though) which is on the list of things to bake.  Although he suggests cheesecake for most recipes…it’s an obsession with him.

You could have any fillings in this Quiche but broccoli and blue cheese is my personal favourite.  Take the base recipe, throw your own fillings and get creative!

Glorious gluten free crust!

Broccoli & Blue Cheese Quiche
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Base
  1. 2 1/2 cups almond flour
  2. 1/2 cup ground golden flaxseed
  3. 1/4 cup coconut flour
  4. 1 tblspn psyllium powder
  5. 2 tspn baking soda
  6. 120g butter, softened at room temperature
Filling
  1. 10 eggs
  2. 500g broccoli florets
  3. 125g blue cheese
  4. 1/2 tspn salt
  5. 1/2 tspn pepper
Instructions
  1. Preheat the oven to 200C/400F degrees.
  2. Place all the base ingredients into a bowl and work the butter into the dried ingredients until a dough like mixture is obtained (add a drop of water if too dry).
  3. Grease a pie dish with butter and place the dough into the dish, spreading it out evenly with your hands across the bottom and up along the sides.
  4. Bake for 20 minutes.
  5. Whilst the "crust" is cooking, place the broccoli florets into a saucepan, bring to the boil, cover and simmer for 10-12 minutes until tender. Drain and wash in cold water to stop the cooking process.
  6. After removing the pie dish from the oven, reduce the temperature to 180C/350F degrees.
  7. Whisk the eggs and add the seasoning.
  8. Place the broccoli in the pie dish, scatter the blue cheese around it.
  9. Pour over the egg mixture.
  10. Bake for 45 minutes until firm.
  11. Eat and enjoy!
  12. Serves 4-8 (4 large quarters, or 8 less hungry slices)
Notes
  1. Nutrition: Per Small Serving: 515 Calories; 42g Fat; 21g Protein; 19g Carbohydrate; 11g Dietary Fiber; 8g Net Carb
Divalicious Recipes https://divaliciousrecipes.com/
 

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10 Comments

  • Reply
    Barbara
    November 1, 2014 at 7:43 am

    Hi can you just halve the ingredients to make a smaller one .?

    • Reply
      Divalicious
      November 3, 2014 at 8:30 am

      Hi Barbara, of course! Hope you enjoy it!

  • Reply
    tannngl
    October 27, 2014 at 11:38 am

    I plan to try this one during the cold winter months. We love comfort foods and miss some of the old carb laden ones. This looks great!
    But I don’t have the golden flaxseed. Think I could substitute something for it?

    • Reply
      Divalicious
      October 29, 2014 at 9:02 am

      Hope you enjoy it as it is very much a great comfort food! A darker flaxseed would work, or if you don’t have any available, slightly increase the pysllium powder. Enjoy!

      • Reply
        tannngl
        October 29, 2014 at 9:26 am

        Thanks for the advice on the psyllium powder! (I was hoping you’d offer some advice.)

  • Reply
    Eha
    October 24, 2014 at 10:43 pm

    I usually make but few quiches basically because of the crust ingredients: but, as Sally has said, this one is really different and interesting and except for psyllium at the moment I also have all in hand. Can’t wait to try as both broccoli and blue cheese are firm friends 🙂 !!

  • Reply
    sallybr
    October 24, 2014 at 10:09 am

    Very intrigued about this crust, such a fun bunch of ingredients, and I happen to have them all in the pantry….

    it will have to wait a little, though – it’s been one of those weeks with way too many commitments (= eating out) and I need to go back to moderation this weekend.

    broccoli and blue cheese sounds perfect for a quiche concoction!

    • Reply
      Divalicious
      October 24, 2014 at 10:12 am

      The crust is just lovely and I hope you enjoy it. It’s a great base to play around with and I plan to tweak it further for a pie crust. Let me know how it works out for you!

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