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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:
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with butter or oil.
- 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.
- 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.
- 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.
- Add the broccoli: Gently fold the steamed broccoli into the egg mixture. Stir until everything is well combined.
- Bake: Pour the mixture into the prepared pie dish or quiche pan. Spread it out evenly.
- 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.
- Cool and Serve: Let the quiche cool for a few minutes before slicing and serving. It can be enjoyed warm or cold.
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