I used to make quiche so often that Elliott and I got burned out on it. Quiche is such a great dish to reheat before running off to school or work in the morning, so we always had one in our fridge. Or, you can serve it with a glass of white wine for an elegant dinner. I even remember packing a few mini-quiches into an insulated lunch box for a picnic with Elliott years ago. I know, it sounds kind of sappy now. Since we are busy planning a wedding, I guess it worked though!
This tomato broccoli quiche takes your classic quiche to the next level. I’m still a sucker for quiche lorraine (ham/bacon+cheese), but this version is equally as good. Plus, the tomatoes add such a beautiful color to the dish.
This recipe calls for blind baking the crust. What is blind baking, you ask? Blind baking means to partially (or completely) bake the crust before adding the filling. It helps keep the crust strong and flaky when adding a wet filling. A soggy crust is a quick way to ruin a quiche. I used a store-bought crust and baked the crust according to package instructions. However, if you struggle with getting a nice and flaky crust, try some of these tips:
- Chill a fresh pastry crust in a freezer to firm it up before placing it in the oven. It will help keep it from shrinking.
- Dock the crust by piercing it with a fork. This allows the steam to escape while baking.
- If the filling is extremely watery, you may use pie weights instead of docking. For an easy DIY pie weight, place a sheet of parchment paper over the crust. Fill the crust with dried beans or rice. Bake according to package instructions, then pull the corners of the parchment paper to remove the pie weights.
Using pie weights will help keep the crust from puffing up too much, making it much stronger when adding a wet filling. Just remember, the crust will continue to cook when the filling is added, so be careful not to overcook it during blind baking.
As many of you have seen, I’ve started making video tutorials for a few of my recipes. These tutorials are great for more difficult recipes because you can follow along and pause the video as needed. I’ve tried to keep the videos nice and short, so you don’t have to worry about sitting through 5 minutes of stirring or endless talking. You can find all of my videos under the recipes tab in the menu above or in That Oven Feelin”s YouTube channel.
Also, for a great tip to prevent the crust from overbrowning, be sure to check out the video below:
If you have leftover filling, you can add it to a few small buttered ramekins to make crustless mini-quiches. Bake alongside the large quiche for about 30 to 40 minutes, until set.
- 1 frozen deep dish pie crust
- 1 tbsp olive oil
- 10 oz. broccoli, chopped
- 3 tomatoes, thinly sliced
- 1 tsp minced garlic
- ½ red onion, chopped
- 4 eggs
- ¾ cup heavy cream
- 1¼ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1½ cups Swiss cheese, shredded
- 1 tbsp all-purpose flour
- Bake the pie crust according to package instructions while preparing the filling.
- After blind baking the crust, preheat the oven to 325 degrees Fahrenheit.
- In a medium skillet, cook the onion in the olive oil over medium heat until tender. Add the minced garlic and chopped broccoli, then cook until broccoli is just tender. Set aside.
- In a medium bowl, toss together the cheese and flour. Set aside.
- In another medium bowl, combine the eggs, heavy cream, milk, pepper, and salt. Combine with the cheese mixture. Add the broccoli mixture and stir.
- Pour the egg mixture into the prepared pie crust. Top with the slices of tomato to make a decorative pattern. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.