The Easiest And Most Delicious Keto Quiche Recipe

a slice of keto quiche being lifted from a quiche

5 from 11 votes

The Easiest And Most Delicious Keto Quiche Recipe

This keto quiche recipe with broccoli and cheese is as easy to make as your standard, savory pie and it's much lower in carbs and much more filling. Find lots of recipe variations and filling ideas in the post.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, brunch, Main Course

Cuisine: British, French

Servings:

Calories: 388kcal

Author: Katrin Nürnberger

Equipment

9 inch pie dish

Ingredients

Pie Crust

2 cups almond flour 200g
¼ teaspoon salt
1 egg large, beaten
2 tablespoon butter room temperature or melted

Filling

2 tablespoon olive oil
1 small yellow onion halved and thinly sliced (60g)
2 cloves garlic minced
4 cups broccoli 400g, chopped small
4 eggs large
⅓ cup heavy cream 80ml
½ cup almond milk 120ml
½ cup grated cheddar 60g
½ cup grated gruyere cheese 50g
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¾ tablespoon fresh thyme leaves finely chopped

Instructions

ALMOND FLOUR CRUST

Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides really well with butter.
Place the almond flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up.
Bake for 10 - 12 minutes until slightly golden, then let cool.

FILLING

In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes. Add broccoli and sauté a further 3 - 4 minutes until al-dente. Set aside to cool.
In a large bowl, add the eggs, cream, almond milk, cheeses, Dijon mustard, pepper, salt and thyme. Whisk to combine and set aside.
Once the broccoli has cooled, add to the egg mix and stir to combine.

ASSEMBLY

Turn the oven up to 200C / 400F electric or 180C / 350F fan assisted.
Pour the filling into the pastry and bake for 35 - 45 minutes until set. If the crust starts to brown a bit too much, loosely cover with a ring of aluminium foil.
Allow to cool to firm up. Remove from the pie dish and slice.

Notes

5.8g net carbs per slice. Makes 8 slices.

Serve warm or cold.

You can use all cheddar or all gruyere - or another cheese such as Monterey Jack or Gouda.

Other fillings that work in this recipe:

cauliflower
zucchini
mushrooms
peppers
kale
tomatoes
cooked meats, sausage or bacon

Store in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven for 5 minutes.

Nutrition