Entrées
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:
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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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)
Ingredients
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Instructions
- Preheat oven to 390 degrees Fahrenheit.
- 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).
- 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.
- 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.
- In a mixing bowl, mix the eggs, half and half, and cheese. Season with nutmeg, salt and pepper.
- 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.
- Bake in oven for 40 minutes. Enjoy warm.
Recipe Notes
Serve with salad on the side.
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Bon Appétit!
French Mom