Broccoli, blue cheese and beer mustard quiche

Let us introduce you to the king of all quiches, the broccoli, blue cheese AND beer mustard quiche….

The base

* 2.5 cups of almond flour
* 1/2 cup of ground golden flaxseed
* 1/4 cup of coconut flour
* 1 tbsp of psyllium powder
* 2 tsp of baking soda
* 120g butter (ensure it’s softened at room temperature for ease)

The filling

* 10 eggs
* 500g broccoli
* 125g blue cheese
* Half a jar of beer mustard
* 1/2 tsp salt
* 1/2 tsp pepper


1. Preheat the oven to 200C/400F degrees;

2. Place all the base ingredients into a bowl and work the butter into the dried ingredients until a dough like mixture is obtained (if the mixture is feeling a little dry, add a few drops of water);

3. Grease a pie dish with butter and place the dough into the dish, spreading it out evenly with your hands across the bottom and up along the sides;

4. Bake for 20 minutes;

5. Whilst the base is cooking, place the broccoli florets into a saucepan, bring to the boil, cover and simmer for 8-10 minutes (or until soft). Drain and wash in cold water;

6. After removing the pie dish from the oven, reduce the temperature to 180C/350F degrees;

7. Whisk the eggs, mustard and add the seasoning;

8. Place the broccoli in the pie dish, scatter the blue cheese around it evenly;

9. Pour over the egg mixture;

10. Bake for 45 minutes or until the centre is firm and the crust is golden;

11. Ta daaaa! Time to enjoy.

It will serve 4-8 people, depending on how hungry you are (or whether you wish to share!).

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