Introduction

Oh my goodness, there’s just something about a warm slice of quiche, isn’t there? It feels so classic, so comforting, like a little hug on a plate. For the longest time, I thought quiche was complicated or off-limits if you were trying to eat lower carb. But let me tell you, this Easy Keto Broccoli Cheddar Quiche recipe totally changed my mind! It’s become a go-to for everything from a lazy weekend brunch to a quick weeknight dinner. And honestly, nobody even realizes it’s low-carb unless I tell them. It’s just that delicious and simple.

Why You’ll Love This Recipe

Fast: Quick prep means you’re enjoying a slice sooner!
Easy: Simple steps even a beginner can follow.
Giftable: Perfect for taking to a potluck or sharing with a friend (if you can bear to part with it!).
Crowd-pleasing: Delicious enough for everyone, low-carb or not.

Ingredients

Here’s what you’ll need to whip up this delicious quiche:

For the Crust: One recipe of Almond Flour Pie Crust, prepared for savory use. This means you’ll skip the sweetener and maybe add a pinch extra salt. If you have a favorite store-bought keto crust, feel free to use that too!
For the Broccoli:
- 1 tbsp Olive oil: Just a little bit to get things going.
- 2 cloves Garlic, minced: Garlic makes everything better, right?
- 2 cups Broccoli, cut into small florets: The star veggie! Make sure the florets are small so they distribute nicely.
- 1/4 cup Water: Helps steam the broccoli to tender-crisp perfection.
For the Filling:
- 5 large Eggs: The binder for our creamy filling.
- 1/3 cup Heavy cream: Adds richness and that classic quiche texture.
- 1/2 tsp Sea salt: Enhances all those lovely flavors.
- 1/4 tsp Black pepper: A little kick!
- 1 cup Cheddar cheese, shredded: Sharp or mild, whatever you love! Cheddar is just so classic here.

How to Make It

Alright, let’s get cooking! You’re going to be surprised how straightforward this is.

1. First things first, you’ll want to preheat your oven to 350°F (175°C). Get that oven nice and ready for baking.

2. If you’re making your own almond flour crust, prepare it now according to your recipe, making sure it’s seasoned for a savory dish. Then, press it into your pie dish. If you’re using a store-bought one, just get it ready according to the package.

3. Next, grab a skillet and warm that olive oil over medium heat. Add your minced garlic and sauté it for just about a minute. You’ll know it’s ready when your kitchen starts smelling absolutely amazing and the garlic is fragrant.

4. Toss the broccoli florets into the skillet with the garlic, and add the water. Cover the skillet and let the broccoli cook for 5-7 minutes. You want it to be tender-crisp – not mushy, but not hard either. Once it’s done, drain off any extra water. We don’t want a watery quiche!

5. While the broccoli is doing its thing, get a large bowl. Whisk together your eggs, heavy cream, sea salt, and black pepper until everything is nicely combined.

6. Now, gently stir the shredded cheddar cheese and your cooked broccoli mixture into the egg mixture. Make sure everything is distributed evenly.

7. Carefully pour this glorious filling into your prepared pie crust. Spread it out evenly.

8. Pop the quiche into your preheated oven. You’ll bake it for about 35-45 minutes. You’re looking for the center to be set (it won’t jiggle much when you gently shake the dish) and the top to be a beautiful golden brown.

9. The hardest part! Once it’s out of the oven, let the quiche stand for 5-10 minutes before you even think about slicing it. This lets everything settle and makes for perfect slices. Trust me on this one!

Substitutions & Additions

This quiche is super forgiving and loves friends! Here are a few ideas:

Veggies: Swap or add other low-carb favorites like sautéed spinach (make sure to squeeze out excess water!), mushrooms, or finely diced bell peppers.
Cheese: Gruyere, Swiss, Monterey Jack, or even a mix of cheeses work wonderfully instead of or in addition to cheddar.
Protein: Cooked crumbled bacon, diced ham, or cooked sausage crumbles are fantastic additions for a heartier meal. Sauté them before adding to the egg mixture.
Cream: If you don’t have heavy cream, a mix of half-and-half and maybe a tiny bit of butter could work in a pinch, but heavy cream really gives the best texture.

Tips for Success

Making quiche is pretty simple, but a few little tips can make it absolutely perfect:

Don’t Overcook Broccoli: You’re cooking it again in the oven, so tender-crisp is key in the skillet.
Drain Broccoli Well: Excess water from the broccoli can make your quiche watery. Nobody wants that!
Don’t Over-Whisk: Whisk the eggs just until combined. Over-whisking can incorporate too much air and make the texture a bit tough.
Check for Doneness: A gentle shake of the pie dish should show the center is mostly firm. A knife inserted near the center should come out clean.
Let it Rest: Seriously, that 5-10 minutes makes all the difference for clean slices and a set filling.
Prep Ahead: You can cook the broccoli ahead of time and store it in the fridge. You can also shred the cheese. I wouldn’t assemble the whole quiche too far in advance as the crust can get soggy.

How to Store It

Leftovers (if you have any!) are fantastic.

Once cooled, cover the quiche tightly with plastic wrap or foil, or transfer slices to an airtight container. Store it in the refrigerator for up to 3-4 days. You can reheat individual slices in the microwave or oven until warmed through.

FAQs

Can I use frozen broccoli? Yes, absolutely! Just make sure to thaw it completely and drain off as much liquid as possible before sautéing.
Can I make this crustless? You sure can! Pour the filling mixture directly into a greased pie dish and bake as directed. The baking time might be slightly different, possibly a little shorter.
Is heavy cream keto-friendly? Yes, heavy cream is very low in carbs and is commonly used in keto cooking and baking.
My crust is getting too dark before the center is set! You can gently cover the edges of the crust with aluminum foil or use a pie crust shield about halfway through baking to prevent burning.

Easy & Comforting Keto Broccoli Cheddar Quiche

Print Recipe Pin Recipe

Cook Time 35

Equipment

Skillet
Pie Dish
Large bowl
Oven

Ingredients

For the Crust

1 recipe Almond Flour Pie Crust prepared for savory use (skip sweetener, maybe add pinch extra salt) or store-bought keto crust

For the Broccoli

1 tbsp Olive oil
2 cloves Garlic minced
2 cups Broccoli cut into small florets
0.25 cup Water

For the Filling

5 large Eggs
0.33 cup Heavy cream
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Cheddar cheese shredded

Instructions

First things first, you’ll want to preheat your oven to 350°F (175°C). Get that oven nice and ready for baking.
If you’re making your own almond flour crust, prepare it now according to your recipe, making sure it’s seasoned for a savory dish. Then, press it into your pie dish. If you’re using a store-bought one, just get it ready according to the package.
Next, grab a skillet and warm that olive oil over medium heat. Add your minced garlic and sauté it for just about a minute. You’ll know it’s ready when your kitchen starts smelling absolutely amazing and the garlic is fragrant.
Toss the broccoli florets into the skillet with the garlic, and add the water. Cover the skillet and let the broccoli cook for 5-7 minutes. You want it to be tender-crisp – not mushy, but not hard either. Once it’s done, drain off any extra water. We don’t want a watery quiche!
While the broccoli is doing its thing, get a large bowl. Whisk together your eggs, heavy cream, sea salt, and black pepper until everything is nicely combined.
Now, gently stir the shredded cheddar cheese and your cooked broccoli mixture into the egg mixture. Make sure everything is distributed evenly.
Carefully pour this glorious filling into your prepared pie crust. Spread it out evenly.
Pop the quiche into your preheated oven. You’ll bake it for about 35-45 minutes. You’re looking for the center to be set (it won’t jiggle much when you gently shake the dish) and the top to be a beautiful golden brown.
The hardest part! Once it’s out of the oven, let the quiche stand for 5-10 minutes before you even think about slicing it. This lets everything settle and makes for perfect slices. Trust me on this one!

Notes

Tips for Success:
– Don’t Overcook Broccoli: You’re cooking it again in the oven, so tender-crisp is key in the skillet.
– Drain Broccoli Well: Excess water from the broccoli can make your quiche watery.
– Don’t Over-Whisk: Whisk the eggs just until combined. Over-whisking can incorporate too much air and make the texture a bit tough.
– Check for Doneness: A gentle shake of the pie dish should show the center is mostly firm. A knife inserted near the center should come out clean.
– Let it Rest: Seriously, that 5-10 minutes makes all the difference for clean slices and a set filling.
– Prep Ahead: You can cook the broccoli ahead of time and store it in the fridge. You can also shred the cheese. I wouldn’t assemble the whole quiche too far in advance as the crust can get soggy.

How to Store It:
– Once cooled, cover the quiche tightly with plastic wrap or foil, or transfer slices to an airtight container.
– Store it in the refrigerator for up to 3-4 days.
– You can reheat individual slices in the microwave or oven until warmed through.