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broccoli crust

Broccoli Crust Quiche

Course: Main Course, Vegetarian
Author: Angela Coleby
Print Recipe



  • 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


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


  • 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!


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