Make a delicious Keto Quiche With Broccoli & Cheese. Low in carbs, delicious flavor and perfect for any meal of the day.

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I’ll show you how to make a keto quiche with Broccoli & Cheese recipe! From helpful tips for a delicious filling to achieving a perfectly crispy crust, this post covers all you need to know about this gluten free, low Carb quiche, including a step by step recipe for a broccoli and cheese quiche. There’s even a crust free option!

For anyone on a low carb diet, quiche is a wonderful food option.

Simple yet elegant
Delicious both warm and cold
Can be made ahead of time
Keep well for days and are freezer-friendly
Perfect for breakfast, lunch, or dinner
So tasty they’re great for serving at a dinner party, whether your guests eat low carb or not

There are two ways to make a low-carb quiche.

1. No crust. There’s no crust and you can simply bake the filling by itself. Yep, it’s that simple.

2. Nut flour crust. If you want to make a crust, you can simply replace the grain flour with a low carb option (like almond or coconut flour). Most quiche fillings are low carb too!

I will be showing you step-by-step how to make a keto quiche with broccoli and cheese.

I’ll show you how to adapt the recipe to make a ton of other quiches too, so you’ll never get bored. The options are endless!

INGREDIENTS: KETO QUICHE WITH BROCCOLI & CHEESE

Pie Crust:

Almond flour – Both super-fine almond flour or ground almonds work.
Butter – Unlike other types of crusts, almond flour crusts use far less butter due to the high fat content of the almond flour.
Salt
Egg

Filling:

Onion and garlic – Use garlic and onion powder in instead of fresh ingredients if you prefer to avoid fresh ingredients. Simply add the powder to the cream mixture.
Heavy cream and almond milk – Lightens the quiche.

Cheddar and gruyere – Cheese traditionally used in French quiche, most notably Quiche Lorraine.
Broccoli
Eggs

Mustard, salt, pepper and thyme

INSTRUCTION:

Step 1: Place almond flour and salt in a food processor. Add butter and egg, then combine until mixture becomes a ball. Alternatively, you can mix in a bowl and then knead.

Step 2: Place the dough pressed evenly in the bottom of the pie dish and prick the bottom evenly with a fork.

Step 3: Let cool after baking until golden brown.

Frying:

Step 4: In a larger skillet medium heat add Olive oil, onion and garlic. Add broccoli and until al-dente and then set aside to cool.

Step 5: In a big bowl and combine the eggs, the heavy cream, the almond milk, the cut up cheddar, and gruyere cheeses, the mustard, and the spices, pepper and thyme.

Step 4: Using medium heat, add olive oil, onion, and garlic to a frying pan. When that mixture is ready, add in broccoli and continue to cook in a frying pan until ready. Set aside to cool.

Step 5: In a separate bowl, mix together eggs, heavy cream, almond milk, both kinds of cheeses, mustard, and spices. Set this aside.

Step 6: After the broccoli has cooled, stir it into the egg mixture you just made.

Step 7: Pour the egg mixture into the pastry and continue to cook until the egg mixture has set. Once it cools, it will be easier to remove.

EXPERT TOP TIPS

If the crust starts browning too quickly while baking, gently cover the edges with a loose ring of aluminum foil to prevent it from burning.

KETO QUICHE MAKING

When you’ve got these 5 main ingredient, it’s super easy to customize your broccoli cheese quiche! This amount is perfect for your 9 inch pie dish!

1. Low carb crust. I like the almond flour crust, though you can swap it out for sunflower seed flour or sesame seed flour. A coconut flour pie crust works too!

2. Eggs. 4 eggs are important to bind the multiple ingredients. If your dish is extremely deep, you can increase the amount to 5.

3. Add ⅓ cup heavy cream and ½ cup of nut milk. This liquid is what gives the filling its creamy, fluffy texture. For a richer filling, you can use a little more cream.

4. 1 cup of grated cheese. I used a mix of cheddar and gruyere, though it works with Gouda, Edam, or Monterey Jack.

5. Vegetables. I recommend you to roast or stir-fry the veggies before to enhance the flavor. Boiling makes the veggies watery.

FILLING VARIATIONS

These vegetables great in quiche:

Spinach
Mushrooms (works well with bacon lardons)
Bell Peppers
Tomatoes
Cauliflower
Asparagus (pairs well with goats cheese)
Kale tastes great with cheddar and a sprinkle of chopped parsley.
Onions Sauté until soft and sweet. They pair really well with a mix of cheddar and parmesan.
Zucchini Cook it slowly and let the moisture evaporate, since zucchini holds a lot of water.

You can also mix in ham, sausage, ground beef, or any other cooked meat. Crispy fried bacon is always a good choice too. After cooking the bacon, place it on a paper towel to soak up excess grease before adding it to the egg mixture.

You can even crumble in salmon pieces!

FAQS: KETO QUICHE WITH BROCCOLI & CHEESE

How can I make a low carb crustless quiche?

Just bake the filling and leave out the crust completely. But remember to use an 8 inch pie pan and not a 9 inch pie pan. Not using crust will cut down on the calories and even more on the net carbs.

Why don’t you blind bake the crust?

Weighing down pie crust with beans, rice or pie weights and lining it with parchment is called blind-baking. A lot of recipes recommend doing this, but on the occasions that I’ve not blind-baked, I’ve had no issues with the crust bubbling. If you poke holes in the crust with a fork a couple times, you should be good to go without this step.

How can I make a keto quiche Lorraine?

Did you know that quiche Lorraine is the one and only French quiche classic? For the keto version, you want to use the almond flour crust. Instead of almond milk, add in creme fraiche to the egg and cream mixture. To that, mix in cooked bacon lardons (about 1 cup or 200g will do) and cheese of choice. Fresh nutmeg is another nice touch!

Can I make this recipe ahead?

The filling of the quiche and pie crust are able to be made ahead of time, the crust can be made a day in advance if needed.

SERVING SUGGESTION

This quiche is really nice to have at breakfast or brunch time with one of our keto iced coffees. It’s also perfect for lunch or dinner with a crunchy side salad or our Keto Coleslaw.

STORAGE

Fridge: You can keep the whole pie in the fridge for up to 3 days.

Freezer: You can also slice the pie and freeze it for up to 2 months.

REHEATING:

The best way to heat up leftover quiche is to put it in the oven or air fryer for about 5 minutes. It can be easy to heat up in the microwave, but it usually ends up with strange texture – kind of dry and rubbery.