Tomato Broccoli Quiche Recipe

365 recipes in 365 daysThis is a fairly easy quiche with lots of flavor. The one I made to illustrate this recipe was not so pretty. My pie shells were very cold and not pliable at all. When I tried to roll them out they broke into pieces, thus the kinda weird looking shells. However, it tasted wonderful!


2 tablespoons of butter
1/2 small onion, minced
1 small package of frozen broccoli (chop stems off and discard)
1-2 small tomatoes (dice, use as much or as little depending on taste)
1 unbaked pie crust
3/4 cup mozzarella cheese
3/4 cup mexican cheese
1 clove minced garlic
3 eggs, well beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees.


1. Lightly saute onion, broccoli, tomatoes and garlic in butter over medium heat. Cook until vegetables are soft, but not soggy. Drain your veggies to make sure there is no excess liquid.


2. Spoon vegetables into pie crust.


3. Mix eggs and milk together. Beat slightly. Add salt and pepper.

cheese4. Cover vegetables with cheese mix.

final 15. Pour egg/milk mixture over cheese and vegetables.

DSC_00606. Bake in preheated oven for 30 minutes , make sure center has set. Let sit 5 minutes before serving. Quiche will settle.


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  • denise

    I had never eaten a quiche in my life, but we are trying to eat healthier, so I thought I would give it a try. Holy cow was this delicious, my husband requested it again the next day. Thank you for the great recipie!!!

  • Christina

    My husband made this yesterday and it was DELICIOUS. Thanks for the recipe!

  • This looks delicious! But, when you say to discard the broccoli stems, you do not throw them away, right? And you can always slice the stems to put in the quiche, as well.

    • Shannon


      By discard, I meant , I put them in the microwave and ate them :)

      One reason I dont use the stems is because they are mainly water, and they tend to make the quiche a little watery, thus soggy shell!

  • DanielleCorrelle

    Saving this, yummy!!

  • Bookmarked this one! Sounds so yummy!

  • Shannon

    My husband prebakes his. I honestly don’t like the crust super crispy. This was not soggy at all – it was nice and flaky. That is why I refrigerate it so it was a little more firm, but I left it in too long this time. If you are using frozen veggies, you really have to make sure you drain them after saute when the water is released too. Also, the original recipe I used called for 4 eggs and 1 1/2 cups of milk – that is just nuts, way to much , makes a soggy crust.

    So if you like a crispier crust, definitely prebake.

  • This looks really good and healthy! May I make one suggestion though? I have always left my crust un-baked before putting the ingredients in, and it always comes out so soggy! The last time I made quiche a few days ago, I pre-baked the crust. It came out much much better this way!