Servings: 8
Calories: 388kcal
Ingredients
Pie Crust
- 2 cups almond flour 200g
- ¼ teaspoon salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature or melted
Filling
- 2 tablespoon olive oil
- 1 small yellow onion halved and thinly sliced (60g)
- 2 cloves garlic minced
- 4 cups broccoli 400g, chopped small
- 4 eggs large
- ⅓ cup heavy cream 80ml
- ½ cup almond milk 120ml
- ½ cup grated cheddar 60g
- ½ cup grated gruyere cheese 50g
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ tablespoon fresh thyme leaves finely chopped
Instructions
ALMOND FLOUR CRUST
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Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the bottom of a 9-inch pie dish with parchment paper and grease the sides really well with butter.
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Place the almond flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
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Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up.
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Bake for 10 – 12 minutes until slightly golden, then let cool.
FILLING
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In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes. Add broccoli and sauté a further 3 – 4 minutes until al-dente. Set aside to cool.
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In a large bowl, add the eggs, cream, almond milk, cheeses, Dijon mustard, pepper, salt and thyme. Whisk to combine and set aside.
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Once the broccoli has cooled, add to the egg mix and stir to combine.
ASSEMBLY
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Turn the oven up to 200C / 400F electric or 180C / 350F fan assisted.
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Pour the filling into the pastry (in 9″ pie dish) and bake for 35 – 45 minutes until set. If the crust starts to brown a bit too much, loosely cover with a ring of aluminium foil.
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Allow to cool to firm up. Remove from the pie dish and slice.
Notes
5.8g net carbs per slice. Makes 8 slices.
Serve warm or cold.
You can use all cheddar or all gruyere – or another cheese such as Monterey Jack or Gouda.
Other fillings that work in this recipe:
- cauliflower
- zucchini
- mushrooms
- peppers
- kale
- tomatoes
- cooked meats, sausage or bacon
Store in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven for 5 minutes.
Nutrition
Calories: 388kcal | Total Carbohydrates: 9.9g | Protein: 14.4g | Fat: 33.9g | Saturated Fat: 9.6g | Fiber: 4.1g | Sugar: 2.9g