Asparagus and Onion Quiche with Brie (Almond Crust)

This low carb savoury quiche is packed with broccoli and brie cheese, making it perfect for an easy dinner or light lunch. I find that a quiche is an easy option to have with a side salad. Served hot or cold it is a filling low carb meal. Almond flour is used to make the pastry and has a rich, buttery texture. When you slice the quiche the crust may crumble, so treat it gently.

Crust:
2 cups almond flour
¼ cup butter, softened unsalted

Filling:
1½ cups broccoli, cut into florets
8 oz brie, cut into pieces
2 spring onions, chopped
½ tsp. sea salt
½ tsp. black pepper, freshly ground
5 eggs
2 Tbsp. heavy cream

Preheat the oven to 375°F (190°C, Gas Mark 5). Grease a 9" pie dish with butter.

In a bowl, mix the almond flour and butter together with your hands until it resembles bread crumbs.

Pour the mixture into the pie dish and press the mixture into the dish evenly until you have a crust.

Bake for 20 minutes until golden and remove from the oven to slightly cool. Keep the oven on.

Parboil the broccoli florets for 3-5 minutes, then run under the cold tap to cool and retain the colour.

Arrange the broccoli florets in the quiche crust.

Scatter the spring onions and brie around the broccoli.

Beat the eggs with the cream and season with the salt and pepper.

Bake for 35-40 minutes until the quiche is firm and set.