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!
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 Broccoli Cheese Soup
- Cheesy Chicken Broccoli Casserole
- Keto Beef and Broccoli
- Sheet Pan Frittata
- Keto Broccoli Cheese Bites
Keto Quiche Recipe
Ingredients
Crust
- 1½ cups (168 g) almond flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup (56.75 g) unsalted butter, melted
Filling
- 4 ounces (113.4 g) cheddar cheese, cubed
- 8 ounces (226.8 g) frozen broccoli, thawed and chopped
- 6 large eggs
- 2/3 cup (157.73 ml) heavy whipping cream
- 2 cloves garlic, minced
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- ¼ cup (28.25 g) 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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My husband even loved it and he is a very picky eater.
I made this (sans the crust) to feed a small group last week and they loved it! So satisfying!
Would frozen Brussel sprouts be a good substitute for the broccoli? I have some in my freezer now & can’t wait to make this.
It might work. I’ve never put Brussels in quiche!
Made this for Mothers Day and it was very good!
Thank you for the recipe!
Yummy! I made this with more broccoli and more cheddar cubes, added nutmeg, and topped it with parmesan instead of grated cheddar. We liked it! The crust kind of had a garlic bread quality and the cheese cubes were really good. Next time I will add a little hot sauce.
Thanks, Carolyn! I make your recipes at to least a couple of times per week. My favorite is the ricotta cookies.
Can I use fresh broccoli?
Please read the blog post as I already address this. Thanks!
I’ve tried this crust and it does not work. I pre-baked it, but it was totally soggy.
This is an easy, delicious meal.
Fabulous recipe, Carolyn. Worked perfectly and was perfectly seasoned. I like that the recipe nutrition values listed were for a reasonable serving. So many times the serving size is actually for basically a BITE of the dish or dessert. 8 slices of the pie is perfect and totally reasonable. Husband and son liked it as well. I will make this over and over. I usually cook ahead for the weekend so I can take the weekend off and make casseroles, quiches, etc. or individually portioned meals. This fit right in. I was happy with how the crust held up when I microwaved the individual slices. Yay! My husband just now hugged me while I was typing this and said, ‘really good breakfast, thank you.’
P.S. Enjoy your personality in your videos and how you have fun with it.
Definitivamente delicioso! Y facil
I make this frequently for my 98 year old mother and I without the crust. She likes it and I do, too.