Paleo Broccoli Quiche

This Paleo Broccoli Quiche is a wholesome and flavorful twist on a classic dish, perfect for breakfast, brunch, or a light dinner. Packed with tender broccoli florets, creamy coconut milk, fresh parsley, and aromatic thyme, this recipe delivers a nutrient-rich meal that’s completely grain-free, dairy-free, and gluten-free. The crust, made with a blend of almond and coconut flours, is both crispy and nutty, complementing the fluffy egg filling. A sautéed onion and garlic base adds depth of flavor, while the use of coconut oil keeps everything moist and satisfying. Ready in under an hour, this quiche is ideal for meal prep or serving to guests with dietary restrictions. Pair it with a crisp side salad for a complete paleo-friendly feast!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Lightly steam or blanch the broccoli florets until they are bright green and tender-crisp, about 3-4 minutes. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Press the dough evenly into the bottom and sides of a 9-inch pie plate to form the crust.

Step 6

In a large bowl, whisk together the eggs, coconut milk, remaining olive oil, sea salt, and black pepper until well combined.

Step 7

Fold in the cooked onion mixture, broccoli, parsley, and thyme.

Step 8

Pour the egg and vegetable mixture into the prepared crust.

Step 9

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.

Step 10

Allow the quiche to cool for at least 10 minutes before slicing.

Step 11

Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(976.2g)

Amount per serving	% Daily Value*
Calories	2217.9

Total Fat 186.7g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1116mg	0%
Sodium 2849.8mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 28.5g	0%
Total Sugars 22.9g
Protein 79.8g	0%

Vitamin D 246IU	0%
Calcium 625.1mg	0%
Iron 14.0mg	0%
Potassium 882.6mg	0%

*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.

Source of Calories

Fat: 73.0%

Protein: 13.9%

Carbs: 13.1%