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This elegant keto quiche recipe features tender broccoli and sharp cheddar in a creamy egg filling. All baked into a deliciously crisp keto pie crust!
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I grew up eating quiche on a regular basis. I didn’t think all the much about it at the time, it was simply served up to me for dinner. Or sometimes for brunch. My mother kept frozen pie dough on hand for any time the fancy struck her. And apparently fancy struck on a regular basis.
I gained a greater appreciation for quiche as an adult. It was easy to make and pretty hard to mess up. And it always taste fantastic. So I was thrilled to discover that it was easy to make Keto Quiche. Once I had a good recipe for keto pie crust, I was golden!
Whether you prefer the classics, like Quiche Lorraine, something adventurous like Eggs Benedict Quiche, or the adorable appetizer style Keto Mini Quiches, I’ve got the recipe!
Why you need to try this recipe
Today, I am bringing you one of my favorites from the Easy Keto Dinners Cookbook. This flavorful keto quiche is jam-packed with broccoli and cheddar for a delicious vegetarian meal.
Although it takes a while to bake, this savory egg pie is really quite simple to make. Prep the crust, add the fillings, and pour in the eggs and cream. Then bake until the custard is set. You can even make the crust a day or two in advance, and you can make the whole pie and freeze for later.
And a generous slice has less than 5g net carbs per serving. Perfect for weeknight dinners or leisurely weekend brunch!
Ingredient Notes
- Blanched almond flour: The crust is almond flour based, as it makes a much better crust than coconut flour. You can use sunflower seed flour if you need to be nut-free, but the crusts may be a bit more fragile.
- Cheddar cheese: I chop cheddar into cubes for the filling and top the quiche with shredded cheddar. You can use sharp or mild cheddar.
- Frozen broccoli: I prefer to use frozen broccoli that is thawed and chopped for the filling. If you use fresh broccoli, you will want to steam it a little before adding to the quiche.
- Eggs: You can’t have a quiche without eggs! I use large eggs for this recipe.
- Heavy whipping cream: Cream makes the filling richer and more satisfying.
- Garlic: I love the flavor of fresh garlic and use it in the filling. I do use a little garlic powder in the crust, so you can use it in the filling as well, if you want.
- Pantry staples: Butter, garlic powder, salt and pepper.
Step by step directions
1. Prepare the crust: In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
2. Press into the pan: Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
3. Par-bake: Crimp the edges and prick the bottom all over with a fork. Bake at 325ºF for 10 to 12 minutes, until just starting to brown. Remove and let cool while preparing the filling.
4. Add the fillings: Scatter the chopped broccoli and cubed cheese over the bottom of the crust.
5. Prepare the custard: In a large bowl, whisk together the eggs, heavy cream, garlic, salt and pepper. Pour over the broccoli and cheese in the crust.
6. Bake the quiche: Sprinkle the top with the shredded cheddar and bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool 15 minutes before serving.
Tips for success
I use a 9-inch pie plate or a 10 inch tart plate for this recipe. Both are ceramic and I find I don’t need to grease them before adding the crust. But if you are less confident of your pie plates, go ahead and grease them lightly.
Par-baking the crust helps it firm up enough that it doesn’t become soggy with the addition of the egg mixture. Don’t skip this step!
I like frozen broccoli because it’s much less work. If you simply let it thaw, it’s soft enough to add to the fillings. If you use fresh broccoli, you will want to steam it a bit first, until it’s fork-tender.
You can use another nut or seed flour for the crust, like sunflower seed or pumpkin seed. But coconut flour will not work in this crust recipe.
Frequently asked questions
Traditional quiche can have quite a few carbs because of the flour-based crust. Some of the fillings may add carbs as well. But this Keto Quiche recipe has an almond flour crust and is ideal for a low carb or keto diet.
Yes, you can freeze a whole finished quiche or slices of leftover quiche. Be sure to wrap it up tightly to avoid freezer burn. It will keep in the freezer for up to 3 months. To re-heat, bring it to room temperature first and then place on a cookie sheet in the oven until warmed through, about 20 minutes for a whole quiche.
This keto broccoli cheddar quiche recipe has 7.9g of carbs and 3.1g of fiber per serving. That comes to 4.8g net carbs per slice.
More delicious keto broccoli recipes
Keto Quiche Recipe
This elegant keto quiche recipe features tender broccoli and sharp cheddar in a creamy egg filling. All baked into a deliciously crisp keto pie crust!
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Servings: 8 servings
Calories: 376kcal
Ingredients
Crust
- 1½ cups almond flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
Filling
- 4 ounces cheddar cheese cubed
- 8 ounces frozen broccoli thawed and chopped
- 6 large eggs
- â…” cup heavy whipping cream
- 2 cloves garlic minced
- ½ teaspoons salt
- ½ teaspoons pepper
- ¼ cup shredded cheddar cheese
Instructions
Crust
-
Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
-
Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
-
Crimp the edges and prick the bottom all over with a fork. Bake 10 to 12 minutes, until slightly puffed and just starting to brown. Remove and let cool while preparing the filling.
Filling
-
Scatter the chopped broccoli and cubed cheese over the bottom of the crust.
-
In a large bowl, whisk together the eggs, heavy cream, garlic, salt and pepper. Pour over the broccoli and cheese in the crust.
-
Sprinkle the top with the shredded cheddar and bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool 15 minutes before serving.
Notes
Storage Information: Store the quiche in the fridge for up to 5 days. It can also be frozen for several months.Â
Nutrition Facts
Keto Quiche Recipe
Amount Per Serving (1 slice)
Calories 376
Calories from Fat 282
% Daily Value*
Fat 31.3g48%
Carbohydrates 7.9g3%
Fiber 3.1g12%
Protein 14.8g30%
* Percent Daily Values are based on a 2000 calorie diet.
