Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

 

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. This is the one quiche that I typically bake for my neighbor, better known as “Pop”. He really likes this one, and I have to admit that I really do too. What’s great about this quiche? Well, you can serve it for breakfast, lunch, or even dinner. Oh the joy of savory pies. 🙂

As with most of my quiches, feel free to use whatever veggies you have on hand or that are in season. My rule is usually 2 to 2 1/2 cups of veggies and from there you can add the type of cheese you like and fresh or dried herbs. When I have time, I like to make my own crust because it honestly doesn’t take that long and it tastes better,  but feel free to use a store-bought crust if that works better for you.

 

If you like my Broccoli Cheddar and Tomato Quiche, then you may also want to try my Mushroom and Sage Quiche.

 

Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

Broccoli Cheddar and Tomato Quiche - Supper With MIchelle

Get the Recipe: Broccoli Cheddar and Tomato Quiche

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. 🙂
5 from 2 reviews

Ingredients

For the Homemade Crust (amounts to 1 pie crust round or use 1 store-bought pie crust round):

  • 1 ¼ cup all-purpose flour
  • 8 tablespoons unsalted butter, cubed
  • 1 teaspoon salt
  • 4 to 5 tablespoons ice cold water, or more if needed

For the filling:

  • 3 large eggs
  • 1 cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch red chili flakes, optional
  • 1 teaspoon Italian seasoning, You can substitute a small handful of fresh herbs
  • 1 to 2 scallions, thinly sliced
  • 1 medium broccoli crown , about 2 cups, cut florets into small bite size pieces
  • 1 small roma tomato, quartered, seeded, and then diced into small pieces
  • ¾ cup sharp cheddar cheese, Monterey Jack Cheese is a nice substitute

Equipment

  • 1 pie pan

Instructions

Make the crust:

  • If you’re using a store bought crust, be sure to keep it in the fridge until you’re ready to use.
    To make your crust, you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help with a kitchen utensil. If you have a food processor, then you can use that to mix all the ingredients for you.
  • If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour until you have pea size granules and no large chunks of butter left.
  • Slowly add in your ice cold water (I like to add it, 1 to 2 tablespoons at a time. You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients). Mix everything together, just until it comes to a well mixed ball of firm dough.
  • If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have pea size granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.
  • Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap or beeswax and place in the fridge for at least 30 minutes to an hour, so that it can chill.
  • After your dough has chilled, then you can begin to roll it out onto a well floured surface. Keep the size of your pie pan in mind when you are doing this. If your pan is 9 inches, then roll it out to about 12 to 13 inches wide, so that you have a lot of room to work with. Carefully drape the dough over the pan and lightly press it into the pan, letting the sides drape over slightly. Take a sharp knife and trim the edges, leaving at least an inch left all the way around.
  • Now, this is the part where you can be creative. And of course it’s totally up to you, as to what you’d like to do with the edges. The least that you can do, would be to make little pinch type edges, every inch or so, all the way around.

Fill the pie:

  • Pre-heat oven at 350 degrees.
  • In a medium mixing bowl, add your eggs, milk, salt, pepper, red chili flakes, Italian seasoning, scallions, and mix well together. Lightly fold in your broccoli, tomatoes, and cheese into your egg mixture and then pour the mixture into your baking pan.
  • Bake on the center rack until the top is slightly golden, about 60 minutes.
  • Remove from oven and allow to cool for about 15 minutes. It will be hard, but you can do it. 🙂
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