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Broccoli & Blue Cheese Quiche

Author: Angela Coleby
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Ingredients

Base

  • 2 ½ cups almond flour
  • ½ cup ground golden flaxseed
  • ¼ cup coconut flour
  • 1 tblspn psyllium powder
  • 2 tspn baking soda
  • 120 g butter softened at room temperature

Filling

  • 10 eggs
  • 500 g broccoli florets
  • 125 g blue cheese
  • ½ tspn salt
  • ½ tspn pepper

Instructions

  • Preheat the oven to 200C/400F degrees.
  • 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).
  • 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.
  • Bake for 20 minutes.
  • 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.
  • After removing the pie dish from the oven, reduce the temperature to 180C/350F degrees.
  • Whisk the eggs and add the seasoning.
  • Place the broccoli in the pie dish, scatter the blue cheese around it.
  • Pour over the egg mixture.
  • Bake for 45 minutes until firm.
  • Eat and enjoy!
  • Serves 4-8 (4 large quarters, or 8 less hungry slices)

Notes

Nutrition: Per Small Serving: 515 Calories; 42g Fat; 21g Protein; 19g Carbohydrate; 11g Dietary Fiber; 8g Net Carb