This Broccoli Cheddar and Tomato Quiche is one of my favorite quiches to make. And if you’re new here, let me tell you! I absolutely love a good quiche! Well, this delicious recipe is a family favorite that I’ve been making for years. And I always make sure I share a slice with our neighbor Lester, better known as “Pop”. Because he loves this one too.

What’s great about this quiche? Well, like others that I have made, it is great anytime of the day and not just for breakfast. Oh the joy of savory pies. Pair a slice of my Broccoli Cheddar and Tomato Quiche with a nice salad and you’ve got a great brunch, lunch, or dinner.

As with most of my quiches, feel free to use whatever small veggies you have on hand or veggies that are in season. But keep their cook time in mind. Heartier veggies may need to be sautéed or cooked mostly through prior to adding them into the quiche. My rule is usually 2 to 2 1/2 cups of small veggies or even veggie sausage and from there you can add the type of cheese you like. I typically pair it with something like a sharp cheddar cheese or Monterey Jack cheese. When it comes to herbs, you can use a small handful of fresh herbs like chives, oregano, or basil or 1/2 teaspoon of dried herbs.

Now, when I have time I like to make my own dough because it honestly doesn’t take that long and quite frankly it tastes better. However, there’s absolutely no shame in using a store-bought crust, if you’re short on time or if that just works better for you. And once your dough has chilled, everything comes together rather quickly, which I love.

Similar to my cookbook, you can freestyle this quiche and make it your own in different ways.

Here’s a few ways to freestyle this recipe:

  • use cauliflower or romanesco instead of broccoli
  • use sautéed red bell peppers instead of tomatoes
  • use 1/3 cup of feta cheese or goat cheese instead of cheddar
  • add a small handful of fresh herbs such as dill, thyme, oregano instead of dried herbs

Here are some other additions and ideas to consider:

  • add sautéed veggie sausage
  • add sun-dried tomatoes
  • add roasted potatoes or sweet potatoes
  • add sautéed green bell pepper
  • add sautéed spinach or kale

Looking for other great breakfast or brunch ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take a picture and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest!

Thank you so much for stopping by today! I hope that you enjoy my Broccoli Cheddar and Tomato Quiche. The full printable recipe is below. Enjoy!

 

Get the Recipe: Broccoli Cheddar and Tomato Quiche

Yield: 6 servings
Cook: 1 hour
Prep Time will vary on if you're using a store-bought crust or homemade: 30 minutes
Total: 1 hour 30 minutes
I think all of you know by now that I love a good quiche. So I wanted to share an old favorite of mine, which is my Broccoli Cheddar and Tomato Quiche. What’s great about this quiche? Well, you can serve it for breakfast, lunch, or even dinner. Oh the joy of savory pies. 🙂
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Ingredients

For the Crust:

  • 1 pie crust round , store-bought or homemade

For the filling:

  • 3 large eggs
  • 1 cup whole milk
  • 1 to 2 scallions, thinly sliced
  • ½ teaspoon Italian seasoning, or a small handful of fresh herbs like chives, oregano, or basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch red chile flakes, optional
  • 1 medium broccoli crown , cut florets into small bite size pieces (about 2 cups)
  • 1 small roma tomato, quartered, seeded, and then diced into small pieces (about ½ cup)
  • ¾ cup sharp cheddar cheese, or something comparable, freshly grated

Equipment

  • 9-inch pie pan
  • Cutting Board
  • Chef's Knife
  • Mixing Bowl

Instructions

Prepare the dough:

  • Prepare your dough, and line it in your 9-inch pie pan and keep it cool in the fridge until you’re ready to use it. Click here to see how I prepare my homemade dough. Or if you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use.
  • Preheat oven to 350 °F

Fill the pie:

  • In a medium mixing bowl, add your eggs, milk, scallions, Italian seasoning, garlic powder,salt, pepper, and red chile flakes, and mix well together. Lightly fold in your broccoli, tomatoes, and cheese into your egg mixture and then pour the mixture into your pie pan.

Bake the pie:

  • Bake on the center rack until there is no jiggle in the center of the quiche and the top is slightly golden, 50 to 60 minutes.
  • Remove from the oven and allow to cool for at least 15 minutes. This is important so that the quiche can settle and cool a bit. It will be hard, but you can do it. 🙂
  • Slice, serve, and enjoy!
Serving: 1slice, Calories: 386kcal, Carbohydrates: 30g, Protein: 14g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 152mg, Sodium: 666mg, Potassium: 495mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1561IU, Vitamin C: 92mg, Calcium: 229mg, Iron: 3mg