Keto Broccoli and Cheddar Quiche – Easy, Comforting, and Low-Carb

This Keto Broccoli and Cheddar Quiche brings cozy, classic flavors to your table without the carbs. It’s creamy, cheesy, and loaded with tender broccoli in every bite. You can make it crustless for the easiest option, or use a simple almond flour crust if you want that traditional quiche feel.

It’s ideal for weekend brunch, meal prep, or a quick dinner paired with a crisp salad. Even non-keto friends tend to love this one because it tastes like comfort food.

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Keto Broccoli and Cheddar Quiche – Easy, Comforting, and Low-Carb

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• For a crustless quiche:
• 6 large eggs
• 3/4 cup heavy cream (or half heavy cream, half unsweetened almond milk)
• 1 1/2 cups broccoli florets, finely chopped and lightly steamed
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan (optional, for extra savory flavor)
• 1/4 small yellow onion, finely diced (about 1/4 cup)
• 1 tablespoon butter or olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard (optional, boosts the cheddar flavor)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• Optional almond flour crust:
• 1 1/2 cups almond flour
• 1/4 cup grated Parmesan
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1 large egg
• 3 tablespoons melted butter
• Finishing touches:
• Chives or parsley, chopped, for garnish
• Red pepper flakes (optional, for heat)

Instructions

• Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with butter or oil. If using a removable tart pan, place it on a sheet tray for easy transfer.
• Optional crust: In a bowl, mix almond flour, Parmesan, salt, garlic powder, egg, and melted butter. Press evenly into the pan, going up the sides. Prick with a fork and bake for 8–10 minutes until lightly set. Let cool slightly.
• Par-cook the veggies: Steam chopped broccoli for 2–3 minutes until bright green and just tender. Pat dry with paper towels. Sauté the diced onion in butter or oil over medium heat for 3–4 minutes until soft and translucent. Cool slightly.
• Whisk the custard: In a large bowl, whisk eggs, heavy cream, garlic powder, ground mustard, salt, and pepper until smooth. Avoid over-beating; you just want a uniform mixture.
• Layer the fillings: Scatter half the cheddar on the bottom of the crust or greased dish. Spread the broccoli and onion evenly over the cheese. Top with remaining cheddar and the Parmesan, if using.
• Pour and bake: Pour the egg mixture over the fillings. Gently tap the pan to release air bubbles and level the top.
• Bake until set: Bake 30–35 minutes for crustless, or 35–40 minutes with crust, until the center is just set and a knife comes out mostly clean. The quiche should have a slight jiggle in the middle.
• Rest and serve: Let it rest 10–15 minutes before slicing. Garnish with chopped chives or parsley. Add red pepper flakes if you like a little heat.

What Makes This Recipe So Good

• Low-carb and satisfying: Broccoli and cheddar are a classic combo that keeps you full and happy without relying on a crust.
• Simple ingredients: Eggs, cream, cheese, broccoli, and pantry staples—no complicated substitutions.
• Flexible: Add bacon, ham, or herbs; swap cheeses; or bake in muffin tins for grab-and-go portions.
• Meal-prep friendly: Keeps well and reheats beautifully, so it’s a solid make-ahead breakfast or lunch.
• Family-approved: Mild, familiar flavors that appeal to both keto and non-keto eaters.

Ingredients

• For a crustless quiche:
  • 6 large eggs
  • 3/4 cup heavy cream (or half heavy cream, half unsweetened almond milk)
  • 1 1/2 cups broccoli florets, finely chopped and lightly steamed
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan (optional, for extra savory flavor)
  • 1/4 small yellow onion, finely diced (about 1/4 cup)
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground mustard (optional, boosts the cheddar flavor)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
• Optional almond flour crust:
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1 large egg
  • 3 tablespoons melted butter
• Finishing touches:
  • Chives or parsley, chopped, for garnish
  • Red pepper flakes (optional, for heat)

How to Make It

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with butter or oil.
   

   If using a removable tart pan, place it on a sheet tray for easy transfer.

2. Optional crust: In a bowl, mix almond flour, Parmesan, salt, garlic powder, egg, and melted butter. Press evenly into the pan, going up the sides. Prick with a fork and bake for 8–10 minutes until lightly set.
   

   Let cool slightly.

3. Par-cook the veggies: Steam chopped broccoli for 2–3 minutes until bright green and just tender. Pat dry with paper towels. Sauté the diced onion in butter or oil over medium heat for 3–4 minutes until soft and translucent.
   

   Cool slightly.

4. Whisk the custard: In a large bowl, whisk eggs, heavy cream, garlic powder, ground mustard, salt, and pepper until smooth. Avoid over-beating; you just want a uniform mixture.
5. Layer the fillings: Scatter half the cheddar on the bottom of the crust or greased dish. Spread the broccoli and onion evenly over the cheese.
   

   Top with remaining cheddar and the Parmesan, if using.

6. Pour and bake: Pour the egg mixture over the fillings. Gently tap the pan to release air bubbles and level the top.
7. Bake until set: Bake 30–35 minutes for crustless, or 35–40 minutes with crust, until the center is just set and a knife comes out mostly clean. The quiche should have a slight jiggle in the middle.
8. Rest and serve: Let it rest 10–15 minutes before slicing.
   

   Garnish with chopped chives or parsley. Add red pepper flakes if you like a little heat.

How to Store

• Refrigerator: Cool completely, then cover tightly or store slices in airtight containers for up to 4 days.
• Freezer: Wrap individual slices in plastic, then foil, or place in freezer-safe containers. Freeze up to 2 months.
  

  Thaw overnight in the fridge for best texture.

• Reheating: Warm slices in a 325°F (165°C) oven for 10–15 minutes, or microwave in short bursts at 50–60% power to avoid rubbery eggs.

Benefits of This Recipe

• Keto-friendly: Low in carbs and high in fat and protein, which supports steady energy without the crash.
• Nutrient-dense: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants. Eggs offer choline and high-quality protein.
• Budget-conscious: Uses common, affordable ingredients and stretches into multiple meals.
• Great for meal prep: Makes several servings and reheats well for busy mornings or quick lunches.
• Customizable: Adjust flavors to suit picky eaters or dietary needs without losing the keto balance.

Pitfalls to Watch Out For

• Watery quiche: Overly wet broccoli or onions can water down the custard. Steam, not boil, and pat the broccoli dry.
  

  Sauté onions until soft, not just warmed.

• Overbaking: Baking too long leads to a dry, spongy texture. Pull it when the center is just set and still slightly wobbly.
• Too much cheese in one spot: Clumps can create uneven baking. Distribute fillings evenly before adding the egg mixture.
• Under-seasoning: Eggs and cream need salt.
  

  Taste a bit of the filling before baking (or adjust based on your cheese’s saltiness).

• Crust issues: If using the almond flour crust, don’t skip the short pre-bake; it helps prevent sogginess.

Recipe Variations

• Bacon Broccoli Cheddar: Add 4–6 slices of crisp, chopped bacon to the filling. Reduce added salt slightly.
• Ham and Broccoli: Fold in 3/4 cup diced cooked ham for a heartier, brunch-style quiche.
• Extra Veggies: Add sautéed mushrooms or spinach. Squeeze out excess moisture from spinach before adding.
• Different Cheeses: Try Gruyère for a nutty flavor, or half cheddar, half Monterey Jack for extra meltiness.
• Herby Twist: Stir in 1–2 tablespoons chopped fresh dill, chives, or thyme for brightness.
• 
  
• Dairy-Light Option: Use 1/2 cup heavy cream plus 1/4 cup unsweetened almond milk to trim richness while staying keto.


• Mini Quiches: Bake in a greased muffin tin at 350°F (175°C) for 18–22 minutes.
  

  Great for lunchboxes and snacks.

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