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Keto Crustless Broccoli Quiche

Ingredients:

  • 1 ½ cups fresh broccoli florets (steamed or blanched)
  • 6 large eggs
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 cup shredded cheddar cheese (or any cheese of your choice)
  • ½ cup grated Parmesan cheese
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (or butter)
  • Salt and pepper, to taste
  • ½ teaspoon dried thyme (optional)
  • ½ teaspoon paprika (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with butter or oil.
  2. Prepare the broccoli: If you haven’t done so already, steam or blanch the broccoli florets for about 3-5 minutes until they are tender but still bright green. Drain any excess water and chop them into smaller pieces.
  3. Sauté the onions and garlic (optional): Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until softened (about 3-4 minutes). Add the garlic and cook for another minute. Remove from heat.
  4. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs and heavy cream. Add the shredded cheddar cheese, Parmesan, thyme, paprika, salt, and pepper. Stir in the sautéed onion and garlic mixture.
  5. Add the broccoli: Gently fold the steamed broccoli into the egg mixture. Stir until everything is well combined.
  6. Bake: Pour the mixture into the prepared pie dish or quiche pan. Spread it out evenly.
  7. Cook: Bake for 30-35 minutes, or until the quiche is set and lightly golden on top. You can test doneness by inserting a knife into the center; it should come out clean.
  8. Cool and Serve: Let the quiche cool for a few minutes before slicing and serving. It can be enjoyed warm or cold.

The post Keto Crustless Broccoli Quiche appeared first on Dieter24.

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