If you have made any of my low carb dishes you know I love simple easy recipes. This low carb keto friendly broccoli quiche recipe is no different and BONUS!.. it’s a perfect and delicious meal prep dish for a quick weekday morning reheat.
I usually put the quiche in the oven first thing Sunday morning. It can bake while I’m getting other things done around the house. It makes me feel productive to multitask 🙂
This low carb recipe calls for Carbquick which I get on Amazon. It’s a really good low carb mix for me when I need a crust or even quick biscuits for biscuits and gravy. You can also make this low carb keto friendly broccoli quiche recipe without the crust if you prefer.
You can customize your quiche too by adding your own special ingredients. I added ham to this one I’m using pictures for in this post, but you can add just about anything you would like as long as you aren’t adding much more liquid to the mixture. Too much liquid won’t allow your quiche to set up and it will be runny when you slice it.
You will need to make sure you spray your baking dish VERY well so the egg and filling mixture won’t stick if you decide to make this quiche without crust.
So what do you do first you ask? Easy! Get the broccoli steaming first and then start the rest of the recipe. This allows the broccoli to steam for the amount of time it needs AND time for it to cool down before adding it to the filling mixture. If the broccoli is too hot, the eggs will begin to cook immediately after you add the hot broccoli to the filling and… Ewwww.
After you start the broccoli steaming you want to get your baking dish ready by spraying it with non-stick spray. I use a round glass pie dish like this one. I think it makes the quiche look pretty when it’s cut.
Next, prepare the crust mixture and press it into the baking dish. Press the mixture evenly over the bottom and up the sides, place it in a 425 degree oven and bake for approximately 14 minutes, or until lightly golden.
While the crust is baking, it’s time to make the filling mixture. Add the eggs, shredded cheeses and salt to a medium mixing bowl and combine well. Most of the time I use mozzarella cheese and sometimes mix it with some cheddar and Swiss together. Totally up to you and what makes your taste buds sing.
When the broccoli is done steaming and cooled a bit, add it to the medium mixing bowl and gently stir until the broccoli is well coated with the mixture.
After the crust is done baking, remove the dish from the oven and reduce the oven temperature to 350 degrees.
Pour the filling mixture into/onto the dish with the crust. Place back into the oven and bake for approximately 35 minutes at 350 degrees. The top of the quiche starts to turn a golden yummy color when done.
When finished baking, remove from the oven and let cool for several minutes before serving.
** If you are baking this quiche as part of your meal prep for the week, you will need to let it cool down before covering and placing into the refrigerator.
Broccoli Quiche
Easy low carb broccoli quiche that is perfect for quick workweek morning breakfasts.
Ingredients
Crust
- Spray bottom of baking dish
- 1 cup Carbquick mix
- 1/2 cup water
Filling Mixture
- 7 Eggs
- 6 ounces Mozzarella/Swiss/Cheddar shredded cheese total
- 1/2 tsp Course salt
- 1/2 cup Ham cooked and diced (Optional)
- 1 bag Steamed frozen broccoli 14 oz. Steamed - but somewhat cooled prior to adding to filling mixture.
Instructions
Prep Instructions
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First, steam your broccoli so that it is cooking while you are preparing the crust and filling. You will want your broccoli steamed properly and allow time to cool somewhat before adding it to the filling mixture. Adding hot broccoli to your filling mixture can start cooking the eggs to quickly.
Crust Instructions
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Spray your baking dish with a non-stick spray. I use the butter flavored Pam, but you can use your favorite brand. I use a 9 in glass pie dish.
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In a small mixing bowl add the Carbquick mix and water together. Combine until incorporated evenly.
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Put crust mixture into baking dish and spread evenly over bottom and up the sides of the dish. I use a fork to press the mixture out as even as possible. Crust will seem thin but will puff up slightly during baking.
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Place in a preheated 425 degree oven for approximately 14 minutes, or until lightly golden. Remove crust from oven and reduce oven temperature to 350 degrees.
Filling Instructions
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Crack eggs into a medium size mixing bowl.
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Add shredded cheese or cheese combinations to total 6 ounces, salt and any optional meat and stir.
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Add COOLED steamed broccoli and combine.
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Pour filling mixture into already baked crust in baking dish.
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Place into a 350 degree preheated oven for approximately 35 minutes and bake until top of quiche is slightly golden.
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After removing quiche from oven let cool for several minutes prior to serving.
Recipe Notes
Macro Count with the crust: 11g fat 1.5g carbs 14g protein
Macro Count without the crust: 9 g fat 1 g carbs 10 g protein
- Recipe from www.BreakfastWithAmy.com
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