1. Preheat the oven to 400°F. Spray an 8-inch pie tin with olive oil.
2. First, make the crust: pulse the coconut flour, macadamia nuts, coconut oil, and egg in a food processor until the mixture begins to come together. If too dry, add water 1 teaspoon at a time until the mixture becomes cohesive. The mixture will be a little crumbly, similar to a graham cracker crust.
3. Remove the dough from the food processor; press together in plastic wrap, and refrigerate for 1 hour.
4. Press the dough into the pie tin using your fingertips, then bake for 10 minutes. Set aside and cool. Reduce oven temperature to 350°F.
5. Steam the broccoli for 2 to 3 minutes, then drain and set aside.
6. Combine the eggs, coconut cream, nutmeg, and salt, and mix well.
7. Place the crust on a sheet tray in case it overflows during baking.
8. Sprinkle cheddar cheese or nutritional yeast along the bottom of the crust, then add the broccoli.
9. Pour egg mixture over the top, and bake at 350°F for 35 to 40 minutes. Allow to cool for a few minutes before serving.