Broccoli Tomato Quiche

Quich­es are a sta­ple of French every­day cui­sine. While quiche lor­raine is the most well-known quiche, there are many oth­er quich­es that are just as deli­cious, like this broc­coli toma­to quiche. A won­der­ful way to enjoy broc­coli, and a great meal for the entire fam­i­ly!

Quiche Crust

The tra­di­tion­al crust for quich­es is the French sug­ar-free “pâte brisée.” To learn how to make authen­tic pâte brisée, please view the recipe here, as part of my salmon quiche recipe. If you do not have the time to make your own quiche crust, you can sub­sti­tute with a store-bought Amer­i­can sug­ar-free pie crust. How­ev­er, I real­ly rec­om­mend mak­ing the French pâte brisée for an authen­tic quiche.

Utensils

If you do not already have one, you will need a quiche pan. I rec­om­mend get­ting one that has a remov­able bot­tom, which makes it eas­i­er to take the quiche out.

About the broccoli tomato quiche recipe

You can view the orig­i­nal recipe in French here.

I made a few changes to the orig­i­nal recipe. One of the changes was to use half and half instead of liq­uid cream. Cream and/or milk are tra­di­tion­al in French quiche fill­ings, so I thought that half and half, which is a bit of both, would be pre­fect for quiche. In France, we do not have half and half, but we do have more options in terms of light liq­uid creams. Choos­ing half and half meant I could use a fat-free ver­sion, which was lighter than the oth­er whip­ping cream options I found. So I made my quiche with fat-free half and half, and the result is deli­cious and light!

Here is my recipe:

Print Recipe

Broc­coli Toma­to Quiche

Course

Main Dish

Prep Time

20 min­utes

Cook Time

40 min­utes

Serv­ings

peo­ple

Ingre­di­ents

• 1 quiche crust (see notes above)
• 4 toma­toes
• 8 oz. broc­coli
• 4.5 oz. Shred­ded Gou­da Cheese (or sub­sti­tute with ched­dar)
• 3 eggs
• 6.7 fl.oz. half and half
• 1 table­spoon yel­low mus­tard
• nut­meg (for sea­son­ing-as need­ed)
• salt (for sea­son­ing-as need­ed)
• pep­per (for sea­son­ing-as need­ed)

Course Main Dish Prep Time 20 min­utes Cook Time 40 min­utes Serv­ings peo­ple Ingre­di­ents 1 quiche crust (see notes above) 4 toma­toes 8 oz. broc­coli 4.5 oz. Shred­ded Gou­da Cheese (or sub­sti­tute with ched­dar) 3 eggs 6.7 fl.oz. half and half 1 table­spoon yel­low mus­tard nut­meg (for sea­son­ing-as need­ed) salt (for sea­son­ing-as need­ed) pep­per (for sea­son­ing-as need­ed)

Instruc­tions

1. Pre­heat oven to 390 degrees Fahren­heit.
2. Roll out the quiche crust to fit the tart pan.(I rec­om­mend cov­er­ing your tart pan with parch­ment paper first.) With a fork, make lit­tle holes in the crust. Spread a table­spoon of mus­tard on the crust (make sure you do not use more than a table­spoon of mus­tard).

   
3. Cut the toma­toes into quar­ters. Remove all seeds. Sprin­kle with salt and place the toma­toes in a strain­er for 15 min­utes to remove any excess water.

   
4. Cook the broc­coli for 2 min­utes in a pot of hot boil­ing water. Then, rinse the broc­coli with cold water, and use a strain­er to remove all excess water.

   
5. In a mix­ing bowl, mix the eggs, half and half, and cheese. Sea­son with nut­meg, salt and pep­per.

   
6. Place the toma­toes in the quiche pan on the crust cov­ered with mus­tard. Add the broc­coli over the toma­toes. Pour the creamy mix­ture over the broc­coli and toma­toes.

   
7. Bake in oven for 40 min­utes. Enjoy warm.

   

Recipe Notes

Serve with sal­ad on the side.

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Bon Appétit!

French Mom

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