Broccoli Cheddar Keto Quiche

This Broccoli Cheddar Keto Quiche is a creamy, cheesy, and savory dish baked into a golden almond flour crust. It’s everything I want in a satisfying low-carb meal—easy to prep, packed with flavor, and elegant enough to serve for brunch or dinner. The tender broccoli, sharp cheddar, and rich egg custard come together in a way that makes each slice a comforting, keto-friendly favorite.

Why You’ll Love This Recipe

What I love most about this quiche is how versatile and foolproof it is. The almond flour crust is buttery and crisp, the filling is rich without being heavy, and I can make it ahead for easy meals during the week. Whether I’m serving it warm or cold, for breakfast or dinner, it never fails to impress. And the best part? Each slice is under 5g net carbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
blanched almond flour
butter, melted
garlic powder
salt

For the filling:
eggs
heavy whipping cream
frozen broccoli, thawed and chopped (or lightly steamed fresh broccoli)
cheddar cheese, cubed and shredded
fresh garlic (or garlic powder as a substitute)
salt and pepper

Directions

1. Make the crust:
In a bowl, I mix almond flour, garlic powder, and salt, then stir in melted butter until the dough forms coarse crumbs.

2. Press the dough:
I press the dough into a 9-inch pie plate, making sure it’s even on the bottom and up the sides. A flat-bottomed glass helps smooth it out.

3. Par-bake:
I prick the bottom with a fork, crimp the edges, and bake at 325°F for 10–12 minutes, just until the crust starts to brown. Then I set it aside to cool slightly.

4. Add broccoli and cheese:
I scatter chopped broccoli and cubes of cheddar across the base of the crust.

5. Make the custard:
In a mixing bowl, I whisk together eggs, heavy cream, minced garlic, salt, and pepper. I pour it gently over the fillings.

6. Bake:
I top the quiche with shredded cheddar and bake at 350°F for 35–40 minutes, until the center is just set. After baking, I let it cool for at least 15 minutes so the custard can firm up for clean slices.

Servings and timing

This quiche yields 8 servings.
Prep time: 20 minutes
Bake time: 40 minutes
Total time: 1 hour

Variations

Sometimes I add sautéed onions or spinach for more flavor.  I’ve also swapped cheddar for Swiss or Gruyère for a more classic quiche feel. For a dairy-free version, I’ve used coconut cream and dairy-free cheese with solid results.

Storage/Reheating

I store leftovers in the fridge for up to 5 days. It reheats beautifully in the oven or microwave. I also freeze individual slices wrapped tightly in foil, then reheat them straight from frozen in a toaster oven.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, I steam fresh broccoli just until tender before adding it to the filling.

Is this crustless-friendly?

It is! I sometimes skip the crust entirely and pour the filling into a greased pie dish. It still sets beautifully and saves time.

Can I freeze the whole quiche?

Absolutely. I let it cool completely, wrap it in foil, and freeze. When I want to serve, I reheat it in the oven at 325°F until warmed through.

What’s the best way to tell if the quiche is done?

I look for the center to be just set with a slight jiggle. If it’s too firm, it may be overcooked and dry.

Do I need to thaw frozen broccoli?

Yes, I thaw and chop it, and pat it dry with paper towels to keep excess moisture out of the custard.

Conclusion

This Broccoli Cheddar Keto Quiche is one of those staple recipes I turn to again and again. It’s simple to prepare, makes great leftovers, and works for any time of day. With its crisp almond flour crust and creamy, cheesy filling, it’s a crowd-pleasing, low-carb option that doesn’t feel like a compromise.

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