Low-Carb Broccoli Cheese Quiche

There is something about the combination of cheese and broccoli that I just love. As a child, my Mum use to make a cheesy topping for broccoli as a special treat, as she knew we would always ask for seconds when served that way.

I’ve used the Multipurpose Keto Pie Crust for this recipe, but you could easily use any other low-carb pie crust, just ensure you pre-bake the crust first.

Also — don’t make the baking fail that I did and not press the pie crust evenly around the sides of the dish! When I moved the unbaked quiche for the “before” photo, the runny egg filling spilled over the sides. While this didn’t effect the flavour and the crust was still crunchy, it made washing the pan a nightmare!

If you have any filling left over (this will depend on what pie tin you use — mine was 22 cm/ 9 inches wide and how far up the sides you press the dough when making it), pop it in a small ramekin or muffin tins to make a single-serve crustless quiche.

Note: You can substitute unsweetened almond milk with cashew milk, or heavy whipping cream mixed with water (about 4 tbsp cream + ¹/₂ cup water).

Step-by-step

1. Prepare pie crust according to directions, including the baking. Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

   

2. Add the olive oil to a fry pan and sauté the onion over medium heat until translucent, about 4 – 5 minutes.

3. Add the broccoli and toss to combine, and cook until the broccoli starts to go a vibrant green in colour, around two minutes. Remove from heat and place in a large glass jug or bowl.

   

4. Add the almond milk, eggs, salt and pepper to a small bowl and lightly beat them.

   

5. Add to the broccoli and onion mixture. Stir through the cheese, and pour into the prepared pan (I used a 22 cm/ 9 inches pan).

   

6. Crumble the feta over the top. Bake for 45 minutes to 1 hour.

   

7. The quiche should set completely and should start to brown on top.

   

8. When done, remove from the oven and let it cool down for a few minutes.

   

9. Serve immediately, or store refrigerated up to five days. Reheat in oven before serving or eat cold.

   

Recipe

Low-Carb Broccoli Cheese Quiche

★★★★☆4.4 (58 ratings)

This easy low-carb vegetarian broccoli quiche is great for any meal - breakfast, brunch, lunch, or dinner! It ...

Hands on

20m

Overall

1h 20m

Servings

6

5.1 g

Net carbs

15.6 g

Protein

34 g

Fat

394

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 6 servings

• 1 Multipurpose Keto Pie Crust
• 1 tbsp extra virgin olive oil (15 ml)
• 2 cups broccoli florets, roughly chopped (182 g/ 6.4 oz)
• 1 small brown onion, diced (70 g/ 2.5 oz)
• 1 cup cheddar cheese, grated (113 g/ 4 oz)
• ¹/₂ cup crumbled feta (75 g/ 2.7 oz)
• 4 small eggs or 3 large eggs
• ²/₃ cup unsweetened almond milk (180 ml/ 6 fl oz) - see note below
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper

Instructions

1. Prepare pie crust according to directions, including the baking. Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).

2. Add the olive oil to a fry pan and sauté the onion over medium heat until translucent, about 4 – 5 minutes.

3. Add the broccoli and toss to combine, and cook until the broccoli starts to go a vibrant green in colour, around two minutes. Remove from heat and place in a large glass jug or bowl.

4. Add the almond milk, eggs, salt and pepper to a small bowl and lightly beat them.

5. Add to the broccoli and onion mixture. Stir through the cheese, and pour into the prepared pan (I used a 22 cm/ 9 inches pan).

6. Crumble the feta over the top. Bake for 45 minutes to 1 hour.

7. The quiche should set completely and should start to brown on top.

8. When done, remove from the oven and let it cool down for a few minutes.

9. Serve immediately, or store refrigerated up to five days. Reheat in oven before serving or eat cold.

Nutrition per serving

Carbs 5%Protein 16%Fat 79% of calories

Net carbs

5.1 g

Total carbs

11.2 g

Fiber

6 g

Sugars

2.9 g

Protein

15.6 g

Fat

34 g

Saturated fat

12.4 g

Calories

394 kcal

Sodium

522 mg · 22.7% RDA

Magnesium

100 mg · 24.9% RDA

Potassium

414 mg · 20.7% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Multipurpose Keto Pie Crust, coconut-free (KetoDiet blog)	1.7 g	5.2 g	20 g	211
Olive oil, extra virgin	0 g	0 g	2.3 g	20
Broccoli, broccolini, fresh	1.2 g	0.9 g	0.1 g	10
Onion, brown (yellow), raw	0.7 g	0.1 g	0 g	4
Cheddar cheese	0.6 g	4.3 g	6.3 g	76
Feta cheese	0.5 g	1.8 g	2.7 g	33
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.2 g	2.4 g	36
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.3 g	4
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	5.1 g	15.6 g	34 g	394

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Vegetarian