Ingredients
Method
- 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.
- 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.
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.