Ingredients
- 2.0 tbsp. (1.0 oz / 28g) coconut oil
- 1.0 cup (3.4 oz / 96g) almond flour
- 0.5 cup (1.5 oz / 43g) broccoli florets
- 3.0 large free-range eggs (5.3 oz / 150g)
- 12.3 oz (350g) minced chicken
- 2.0 tbsp. (1.0 oz / 30g) water
- 1.0 tsp. (0.2 oz / 6g) sea salt
Easy Steps
- Cook the 12.3 oz (350g) minced chicken in a skillet over medium heat until fully browned and cooked through, then set it aside to cool slightly.
- Steam the 0.5 cup (1.5 oz / 43g) broccoli florets until they are tender-crisp and bright green, then set them aside.
- Combine the 1.0 cup (3.4 oz / 96g) almond flour and 1.0 tsp. (0.2 oz / 6g) sea salt in a food processor, pulsing until the mixture is uniform.
- Add 1.0 egg and the 2.0 tbsp. (1.0 oz / 28g) coconut oil to the processor and continue blending until the mixture pulls away from the sides and forms a dough ball.
- Press the dough evenly into the bottom and up the sides of a standard quiche dish, then distribute the cooked chicken and steamed broccoli over the crust.
- Whisk the remaining 2.0 eggs with 2.0 tbsp. (1.0 oz / 30g) water in a small bowl until frothy, then pour the liquid over the chicken and broccoli filling.
- Bake the quiche in a preheated oven at 350°F (180°C) for approximately 35.0 minutes, or until the egg mixture is firm to the touch and the edges are golden.
Approximate Nutritional Information (Per Serving)
Calculated for 1.0 slice (0.25 of the total recipe).
- Calories: 419.0 kcal
- Total Fat: 31.8g (1.1 oz)
- Net Carbohydrates: 3.8g (0.1 oz)
- Protein: 30.8g (1.1 oz)
Expert Chef Tips for the Best Broccoli & Chicken Quiche
- Blind Bake for Crunch: If you prefer a crispier base for your Broccoli & Chicken Quiche, pre-bake the almond flour crust at 350.0°F (180.0°C) for 8.0 to 10.0 minutes before adding the wet filling. This prevents the "soggy bottom" often found in grain-free pies.
- Avoid Excess Moisture: After steaming your 0.5 cup (1.5 oz / 43g) of broccoli, pat it dry with a paper towel. Excess water in the vegetables can dilute the egg mixture and prevent the quiche from setting firmly.
- Season the Chicken Boldly: Since the crust is mild, ensure your 12.3 oz (350g) of minced chicken is well-seasoned during the initial cook. Adding a pinch of garlic powder or smoked paprika can elevate the flavor profile significantly.
- Check for Doneness: The quiche is ready when the center has a slight jiggle but is not liquid. If the edges of your almond flour crust are browning too quickly, cover them with a thin strip of foil for the last 10.0 minutes of baking.
Frequently Asked Questions (FAQ)
Can I make this Broccoli & Chicken Quiche ahead of time for meal prep? Yes, this Broccoli & Chicken Quiche is an excellent option for meal prep. You can bake it fully, let it cool, and store individual slices in the refrigerator for up to 4.0 days. Reheat in an oven or air fryer at 300.0°F (150.0°C) to maintain the texture of the almond flour crust.
Is this Broccoli & Chicken Quiche suitable for a Keto or Paleo diet? Absolutely. By using 1.0 cup (3.4 oz / 96g) of almond flour instead of traditional wheat flour and 2.0 tbsp. (1.0 oz / 28g) of coconut oil, this recipe is naturally gluten-free, grain-free, and keto-friendly. It’s a high-protein, low-carb meal perfect for strict dietary frameworks.
What can I use as a substitute for minced chicken in this quiche? If you don't have 12.3 oz (350g) of minced chicken, you can easily substitute it with leftover shredded rotisserie chicken or even ground turkey. Just ensure the meat is fully cooked before adding it to the quiche dish to ensure the bake time remains consistent.
How do I prevent my almond flour crust from crumbling? The key to a sturdy crust for your Broccoli & Chicken Quiche is the 1.0 egg and 2.0 tbsp. (1.0 oz / 28g) of coconut oil. These act as the binding agents. Make sure to press the dough firmly and evenly into the dish, ensuring there are no thin spots where the egg wash could leak through.
