Spread the love

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 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! 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

Angela Coleby

Print Recipe Pin Recipe

Course Main Course, Vegetarian

Ingredients

Crust

1 large head broccoli cut into florets
1 cup ground almonds/almond flour
2 eggs
1 tablespoon onion powder optional
1 tablespoon garlic powder optional
½ teaspoon salt
½ teaspoon black pepper

Filling

6-8 eggs
10 cherry tomatoes
1 tin/jar artichokes
½ teaspoon salt
½ teaspoon black pepper

Instructions

Pre-heat the oven to 375F/190C.
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 seasonings. Season with the salt and pepper. Mix well.
Line a tin/dish with greaseproof 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.
Beat the eggs for your filling in a bowl. Season with the salt and pepper.
Place the vegetable fillings over your Quiche case and pour the egg mixture over.
Bake in the oven for 35 minutes until the egg mixture is golden and firm.
Eat and enjoy!

Notes

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

Nutritional info per slice (based on 8 slices) 115 Calories, 8g Fat, 6g Protein, 8 Total Carbs, 4g Fibre, 4g Net Carbs

Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes