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Broccoli, Smoked Cheese & Walnut Quiche

Author: Angela Coleby
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  • ½ cup 56g coconut flour
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons ground flaxseed golden if possible
  • 6 tablespoons olive oil
  • 1 egg beaten
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup boiling water


  • 8 eggs
  • 150 g smoked cheese
  • 50 g chopped walnuts
  • 1 head broccoli chopped into florets and blanched
  • 2 tablespoons heavy/whipping cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Preheat the oven to 200C/400F degrees.
  • Grease a baking/quiche tin.
  • In a bowl, whisk the coconut flour, psyllium husk powder, flaxseed, baking powder and salt.
  • Add the oil and the egg and mix until thoroughly combined.
  • Gradually add the boiling water and mix until a dough is formed.
  • Roll out the dough in between two pieces of parchment paper.
  • Gently place the pastry into the baking tin and press out over all the edges. Trim if necessary.
  • Bake for 15 minutes.
  • Remove from the oven and reduce the temperature to 180C/350F degrees.
  • Beat the eggs with cream. Season.
  • Place the broccoli florets into the pastry case.
  • Scatter the walnuts over the broccoli.
  • Cut the cheese into pieces and place into the pastry case.
  • Pour the egg mixture over the filling and bake for 30-35 minutes until golden and firm.


Serves 2-4. Makes 4 large quarters
Nutritional Info per quarter. 703 Calories, 57g Fat, 30g Protein, 20g Total Carbs, 12g Fibre, 8g Net Carbs