Broccoli and Tomato Quiche

Quiche is definately a dish that meets my "suitable to prepare after work" criterion. It's quick and easy, healthy, filling, and oh so delicious.

I like to make mine with broccoli, tomato, and cheese, no meat, I feel there's enough protein from the eggs.


Ingredients:3-4 eggs
1/2 cup evaporated milk
1/2 cup low fat sour cream
2 cups small broccoli florets
1/2 cup chopped onion
3 cloves of garlic finely chopped
1 plum tomato thinly sliced
1/2 cup grated swiss cheese
1/4 cup grated parmesan cheese
2 tbsp thyme finely chopped
2 tbsp olive oil
salt and pepper to taste
1 pie shell (if you don't have time/energy to make your own pie crust and roll out dough after work, there's always Tenderflake brand pie shells, and if you're going this route, as I have many times, and feel no shame for doing so, get the deep dish pie shell, the regular will result in a spillover in your oven!!)

Saute broccoli onion and garlic until tender (~10 min)



Spread grated Swiss cheese over bottom of pie crust




Whisk eggs, evap. milk, sour cream, thyme, salt and pepper in a bowl

Spread Broccoli, onions and garlic over the cheese layer




Pour egg mixture over vegetables



Arrange plum tomato slices on top of the quiche



Sprinkle the grated parmesan cheese over the tomato layer

Bake at 375F for 35-40 minutes until a knife inserted into center comes out clean

Let stand for approx. 5-10 minutes before slicing to serve hot, or let cool and serve at room temp.



I usually serve the quiche with a garden side salad



Enjoy!!!