Broccoli and Tomato Quiche
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This easy Broccoli and Tomato Quiche recipe is a creamy, delicious quiche perfect for breakfast, lunch, brunch or afternoon tea. Much like our Bacon, Cheese and Spinach Quiche, this quiche is equally delicious, packed with vegetables and juicy cherry tomatoes, super easy to make with a store-bought pastry crust.
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This Broccoli and Tomato Quiche is my new favorite quiche recipe — and I hope it is about to become yours too! The broccoli (you can use fresh or frozen) adds plenty of delicious greens instead of the more common spinach, and using whole cherry tomatoes not only looks beautiful, but adds juicy bursts of flavor in this otherwise light and creamy quiche.
And, because it is made using a pre-made pie crust, it is so easy to whip up for lunch, picnics or brunch!
Useful Tips For Making The Perfect Quiche
- Line a baking sheet with foil to bake your quiche on — it will help keep your oven clean, and will help prevent a soggy pastry bottom!
- Make sure all the ingredients are cooked through (except for the cherry tomatoes) and make sure you drain off as much water as possible to help prevent a soggy quiche. This is especially important when you’re adding spinach to a quiche, but is important to remember with broccoli too!
- Adjust the spices to your liking — I’m not a huge spicy fan. That being said, the 1/8 teaspoon of cayenne pepper called for in the recipe is the perfect amount for me. Increase it if you’d like.
Layering the quiche
This is an important step. In order to distribute the vegetables throughout the custard, layer it this way before baking:
- First, spread the broccoli, onion, garlic mixture over the bottom of the crust.
- Then top with the cherry tomatoes.
- Next, spread the cheese over the top of the tomatoes.
- Finally, pour in the egg mixture.
I’ve listed the ingredients I’ve used in this quiche, but this layering method is useful for all sorts of vegetable quiches — simply adapt it to the recipe you’re following!
Frequently Asked Questions
Yes. Fresh or frozen broccoli works equally well. But the pre-cooking differs slightly. Be sure to consult the u0022notesu0022 section of the recipe below. Make sure to cut the broccoli florets into 1-inch or so size pieces.
Yes! Bake as directed and then cool completely before covering refrigerating. To reheat, cover the quiche with foil and bake at 325F (until just heated).
Of course! This is a good recipe if you want to make your own.
More Recipes You May Also Enjoy
- Simple Broccoli and Cheese Quiche Recipe
- Asparagus Quiche Recipe with Bacon and Cheese
- Fresh Salmon Quiche Recipe
- Best Spinach and Bacon Quiche Recipe with Milk
- Mini Muffin Tin Quiche Recipe with Pie Crust
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Easy Broccoli Quiche with Tomatoes
Easy Broccoli Quiche recipe with Tomatoes is a creamy, delicious quiche perfect for breakfast, lunch, brunch or afternoon tea.
Ingredients
- store-bought pie crust
- 1 tablespoon butter
- 1/4 cup minced onion
- 2 garlic cloves, minced
- 2 cups chopped broccoli florets (*see notes)
- 1/2 cup cherry tomatoes, halved
- 1 cup milk or cream
- 5 eggs, slightly beaten
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- pinch of nutmeg
- 1/8 teaspoon cayenne
- 1 cup shredded cheese (cheddar, swiss, asiago, etc.)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 425°F and line a 9-inch pie plate with a store-bought pie crust and crimp the edges. A frozen crust works fine too.
- See the notes section on broccoli.
- Melt the butter in a large skillet over medium-low heat. Add the minced onion and cook, stirring occasionally, until soft; about 2 minutes. Add the broccoli, minced garlic, and 1/4 teaspoon of the salt. (See notes on using fresh or frozen broccoli). Increase the heat to medium and cook until the broccoli is fork-tender and any liquid has evaporated. Set aside.
- In a medium bowl, whisk together the milk, eggs, 3/4 teaspoon salt, pepper, nutmeg and cayenne. Set aside.
- In the bottom of the crust, add the cooked onion, garlic, and broccoli mixture (save a few broccoli florets to garnish the top of the quiche if you would like). Add the halved cherry tomatoes and sprinkle the shredded cheese and parmesan cheese over the top. Pour in the egg mixture and garnish with a few florets and tomatoes.
- Bake 15 minutes in the oven at 425 degrees. Without opening the oven, reduce the temperature to 325° and continue to bake for another 20 to 25 minutes, or until the custard is set and the top is golden brown. Let cool for 10 minutes before cutting into wedges.
Notes
Broccoli:
- I have used both fresh broccoli and frozen broccoli in this recipe. If using fresh broccoli, add a bit of water, about 1/3 cup, to the skillet so the broccoli can cook for a couple of minutes.
- If using frozen broccoli, do not add water, simply saute with the garlic for about a minute.
- Be sure the florets (whether fresh or frozen) are in small florets.
Making Ahead:
Once the quiche is baked, cool completely, cover, and refrigerate. To reheat, cover the quiche with foil and bake at 325F (until just heated).
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 143mgSodium: 592mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 12g
Could be good have all measurements in metric, too.
For the people of 200 other nations that use metric, and look at recipes on-line.
Thanks you for the cooking prompts.