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!
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.
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: