Broccoli Crust Quiche

    Broccoli Crust Quiche

    When you want a low-carb quiche but are craving that crust, Broccoli Crust Quiche is the answer! The “crust” is made of steamed, smashed broccoli baked with Parmesan until crispy. It holds together beautifully and is perfect for any of your favorite quiche fillings.

    a golden brown quiche in a broccoli pie crust

    A new way to do broccoli quiche.

    cookbook author erin clarke of well plated

    When you’re craving quiche but want to keep it light and low carb, Crustless Quiche is the most obvious answer, but you do miss the crispy contrast of the crust against the creamy quiche filling.

    This smashed broccoli crust quiche lets you have it all!

    The “crust” is made by smashing steamed broccoli against the side of the pie dish, then sprinkling it generously with Parmesan.

    Once the crust is crispy, add your favorite quiche filling (I used my Easy Quiche Recipe), then return to the oven and bake until set.

    If you think about it, this recipe is a fun play on Broccoli Quiche, except this time, the broccoli IS the crust!

    To be honest, this recipe was an experiment. I was thrilled by how crispy the broccoli crust became; it held together nicely, and the quiche is easy to slice and serve.

    smashed broccoli in a pie dish with parmesan
    baked broccoli used as a crispy crust for quiche
    a baked quiche with a crust made of broccoli

    Tips and Tricks

    • Steam the Broccoli Past Crisp-Tender. You want it nice and soft so you can easily smash it against the pie dish. I used steam in the bag broccoli for a smart shortcut.
    • Reach for a Fork (Or Use Your Fingers). You really need to get in there with that crust to smoosh it against the sides. After smashing the broccoli with a small mason jar, I used a fork and my fingers to press it into place.
    • Dark Edges are Your Friend. Don’t be alarmed if the edges get super dark. I do recommend shielding the edges with foil or a piecrust shield partway through, but even the darkest parts tasted delicious and not at all burned.
    • Use a Regular Pie Dish. While you could get away with a deep dish pie dish in a pinch, the broccoli won’t build all the way up the sides.
    A slice of quiche with a browned, crispy crust and golden, cheesy top sits on a dark plate. Another quiche is partially visible in the background.
    a golden brown quiche in a broccoli pie crust
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    Broccoli Crust Quiche

    A two-ingredient smashed broccoli crust replaces the traditional pie dough in this yummy quiche recipe. A delicious low carb and gluten free quiche recipe optoion!
    Course Breakfast
    Cuisine American, French
    Servings 6 slices
    Calories 247kcal
    Author Erin Clarke / Well Plated

    Ingredients

    FOR THE CRUST

    • 1 10-ounce bag frozen broccoli
    • 3 tablespoons canola oil or neutral cooking oil of choice
    • ½ cup finely grated Parmesan cheese divided

    FOR THE FILLING

    • ½ cup milk
    • 5 large eggs
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon dry mustard optional
    • ⅔ cup diced cooked ham
    • ¾ cup shredded cheddar cheese or melty cheese of choice
    • 2 tablespoons finely chopped fresh chives

    Instructions

    • Place a rack in the center of your oven and preheat to 425°F. Generously coat a 9-inch regular pie dish (not deep dish) with nonstick spray.
    • Steam the broccoli until very tender according to the package directions. Once cool enough to handle, drain whatever moisture you can out of the bag, then pour into the prepared pie dish. With paper towel or a clean kitchen towel, further dry the broccoli.
    • Drizzle the broccoli with the oil and sprinkle with 1/4 cup of the Parmesan. Toss to coat. With the bottom of a drinking glass or small mason jar, gently smash the broccoli. Use your fingers and a fork to press it into an even layer on the bottom and sides of the dish to create a "crust." Sprinkle the remaining 1/4 cup Parmesan evenly all over the top and sides (use a small spoon or your fingers to get it along the sides).
    • Bake the crust for 20 minutes, then tent the edges of the crust with foil or a pie crust shield. Return to the oven and continue baking 10 minutes more, until the broccoli is dark along the topmost edges and the broccoli in the center of the dish is golden and beginning to crisp slightly. Reduce the oven temperature to 375°F and let the crust cool for about 10 minutes.
    • Make the filling: In a mixing bowl, beat together the eggs, milk, salt, pepper, onion powder, nutmeg, and mustard.
    • Scatter the ham and cheddar evenly over the crust. Pour in the eggs. Tent the sides of the dish once more, then bake the quiche until the center is set, about 30 minutes more. To see if the quiche done, insert a butter knife in the center to take a peek. It will be dark golden on top and puffed in the center (it will settle as it rests). Sprinkle with the fresh chives. Let cool 10 minutes, then slice and serve.

    Notes

    Instead of frozen broccoli, you can swap 4 cups blanched broccoli florets. Boil the florets a few minutes, until fork tender, plunge into and ice bath, then drain and pat dry.

    Nutrition

    Calories: 247kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 673mg | Potassium: 263mg | Fiber: 1g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 43mg | Calcium: 243mg | Iron: 1mg

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