Paleo Broccoli Quiche
Elevate your breakfast or brunch with this wholesome Paleo Broccoli Quiche, a grain-free twist on the classic dish that’s packed with nutrient-rich ingredients. Featuring a savory almond and coconut flour crust, this recipe is perfectly crisp and complements the creamy, dairy-free filling made with fresh broccoli florets, sautéed onion and garlic, and a touch of fragrant herbs like parsley and thyme. Bound together with cage-free eggs and rich coconut milk, this quiche offers a protein-packed, paleo-friendly option for those seeking clean eating without sacrificing flavor. With a prep time of just 20 minutes and a quick bake, it’s ideal for meal prep or a healthy crowd-pleaser. Whether served warm or at room temperature, this versatile dish is a guaranteed hit for paleo enthusiasts and veggie lovers alike!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 cloves, minced garlic
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.25 cup, melted coconut oil
- 6 large eggs
- 0.5 cup coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon fresh thyme
Instructions
Preheat the oven to 350°F (175°C).
Lightly steam or blanch the broccoli florets until they are bright green and tender-crisp, about 3-4 minutes. Drain and set aside.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant. Remove from heat and set aside.
In a medium bowl, mix the almond flour, coconut flour, and a pinch of salt. Add the melted coconut oil and stir until the mixture forms a crumbly dough.
Press the dough evenly into the bottom and sides of a 9-inch pie plate to form the crust.
In a large bowl, whisk together the eggs, coconut milk, remaining olive oil, sea salt, and black pepper until well combined.
Fold in the cooked onion mixture, broccoli, parsley, and thyme.
Pour the egg and vegetable mixture into the prepared crust.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set and feels firm to the touch.
Allow the quiche to cool for at least 10 minutes before slicing.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 22.9 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 625 mg | 48% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
