Broccoli Cheddar Quiche

5 from 1 vote

Cheesy and full of tender roasted broccoli, this is a delicious vegetarian low-carb quiche perfect for any meal of the day. I like to serve this warm or at room temperature and with a small side salad.

Course Breakfast, Main Course

Cuisine American

Keyword american, breakfast, broccoli, cheddar, dairy-free, dinner, eggs, lunch, main, nightshade-free, nut-free, quiche, vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 363kcal

Author Jenny Ross

Ingredients

2 tablespoons avocado oil divided
2 cups broccoli florets
1 onion diced
4 cloves garlic minced
6 eggs
4 yolks
1 1/2 cups heavy cream or cashew cream for dairy-free
1/2 cup almond, coconut, or cashew beverage or more cream but the texture will be a bit more dense
1 teaspoon salt
1 1/2 cups cheddar shredded (or dairy-free cheddar)

Instructions

Preheat oven to 425ºF and line a baking sheet with parchment paper.
Toss broccoli with a tablespoon of oil and season to taste with salt and pepper. Roast broccoli at 425ºF for 15-20 minutes, or until lightly browned. Remove from oven and let cool.
While broccoli roasts, cook the onion. Heat a large pan over medium heat and add a tablespoon of oil along with the onion and a generous pinch of salt. Cook, stirring occasionally until the onion is soft and translucent, about 10-15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Remove from heat and let cool.
Reduce the oven temperature to 325ºF and grease a pie plate with some oil and set aside.
Whisk eggs together and then add the cream, almond milk, and salt, stirring to combine evenly.
Spread the roasted broccoli and cheddar evenly over the pie plate. Pour the egg mixture over top and bake for 40-45 minutes, or until set, the internal temperature should be 172ºF.
Allow the quiche to rest for at least 15 minutes before slicing and serving. It must be cooled to be sliceable.

Notes

Protein:Energy Quotient [calories]: 0.25

Nutrition