Broccoli Crust Quiche
Servings: 8 slices
Calories: 208kcal
A low carb quiche made with a broccoli and almond flour crust. Sneak vegetables into your meals and enjoy the bright colors and delicious flavors.
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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
Serving: 1slice | Calories: 208kcal | Carbohydrates: 10g | Protein: 12g | Fat: 15g | Fiber: 4g | Net Carbohydrates: 6g