I love Breakfast!
There’s no denying it – I love me some breakfast! I love waking up and feeling that hungry growl in my belly and dreaming up different things to eat for breakfast. I always try to make sure that I am fueling my body for a busy day. For me, that means having a source of protein, healthy fats and fiber. This Broccoli Quiche with an Almond Flour Crust meets all these criteria. Loads of protein from the eggs, healthy fats from the almond flour and fiber from the broccoli.
This Quiche is so versatile and can be customized to suit your dietary needs. The crust is completely gluten-free and the egg mixture can be made by using a non-dairy milk such as almond milk. You could also add a dairy-free cheese on top of the quiche instead of dairy-full cheese, if you like.
Now for that crust…
It’s always been a struggle for me to find a paleo crust that tastes good and is not too gummy, or eggy tasting. I stumbled across a recipe from My PCOS Kitchen and gave it a shot. I made a couple of changes to the recipe. First, I changed some of the seasonings in the crust. I think the addition of both onion and garlic powder, gives this crust an unmistakeable savory flavor. It also compliments that egg mixture of the quiche really well. Secondly, I changed how the measurements are measured. I know that normally, a true baker would measure the dry ingredients to ensure that each ingredient is in its proper proportion. However, let’s face it. I don’t have a scale. OK, well I do have a scale but I don’t have any batteries for it. So instead I used measuring cups and measuring spoons to measure each of the dry ingredients. And the crust worked!
The other great thing about this crust is that you don’t have to roll it out. You just put the dough in a greased pie pan, and use your fingers to push it out to create the pie crust. This is such a forgiving crust which means that you really can’t go wrong with it! Plus when you are trying to make breakfast or brunch, the easier the recipe, the better!
Inside the Quiche
Now for the filling of this quiche. When I made this quiche the first time, I really wanted to add some vegetables to it to amp up the nutritional content. So I went to the fridge and pulled out some broccoli.
Broccoli is such a great vegetable to be used in a quiche. Not only is broccoli full of heart healthy fiber, broccoli also contains lots of antioxidants. Eating broccoli or other cruciferous vegetables like cabbage, kale or swiss chard, twice a week has been shown to help protect the body from cancer. Broccoli is also high in vitamins, such as Vitamin A, which is essential for your skin and eye health, and Vitamin K and Iron which is important for maintaining bone density. There is even high levels of calcium in broccoli which helps maintain strong teeth and bones.
Meal Prepping Made Easy
This Broccoli quiche is so delicious and it is the perfect meal prep recipe. The leftovers can be heated up easily in the microwave and paired with a big, green salad, for lunch or dinner. Not to mention it is a great breakfast and brunch item that could easily be made ahead of time. You could serve it warm or at room temperature, which really helps when you’re trying to feed a crowd.
I really think this is one of my favorite meal prep breakfasts. I can quickly pack a slice in an airtight container, take it to work, and warm it up in the microwave when I’m ready to eat. It is also great served with some salsa, such as Wrights of Texas salsa of course!
There were so many requests for this recipe so I really hope you give it a try! It is really not a complicated recipe and the results are delicious! Let me know what you think of this quiche by taking a photo and posting it on Instagram. You can tag me @nourish_with_renata and using the hashtag #nourishwithrenata. I love to see what you make!
An easy quiche that is packed with nutritious ingredients and can be used as a breakfast, brunch, lunch or dinner! The crust is adapted slightly from My PCOS Kitchen.
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 eggs slightly beaten
- 4 tbsp melted coconut oil cooled slightly
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Pink Himalayan salt
- 9 eggs
- ¼ cup milk of choice
- ½ tsp Pink Himalayan salt
- ¼ tsp freshly ground black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 medium head of broccoli cut into small florets
- ½ cup sharp cheddar cheese grated (optional)
Preheat the oven to 350 deg F.
For the crust, combine all the ingredients in a bowl and stir till well combined and a soft dough forms.
Lightly grease a pie pan, and place the dough into it. Use your fingers to press the crust into a thin layer that lines the inside of the pie pan.
For the quiche: steam the broccoli florets till just tender. Allow to cool while you make the egg mixture.
In a large bowl, add in the remaining ingredients (except the cheese) and whisk thoroughly till everything is combined well.
Place the pie pan on top of a cookie sheet. This is to prevent a messy oven in case the quiche overflows while baking in the oven.
In the pie crust, add the cooled broccoli florets in an even layer.
Gently pour over the egg mixture till the crust is filled. You may have a little egg mixture left over.
If using cheese, sprinkle grated cheese on top of the quiche.
Carefully place the cookie sheet, with the quiche pan on top, onto the middle rack of the oven.
Bake the quiche for 40-50 mins, till the egg is completed cooked through.
Remove the quiche from the oven, and allow to cool about 10 mins before serving. Or allow to cool completely, cover with plastic wrap or place in an airtight container. Individual pieces can be heated up in the microwave.