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broccoli and cherry tomato quiche

Broccoli Quiche with Cherry Tomatoes

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5 from 10 reviews

  • Author: Eric Jones
  • Total Time: 1 hour
  • Yield: 8 1x


This super simple quiche recipe is made with fresh broccoli florets, cherry tomatoes, and cheddar cheese and is perfect for breakfast, brunch, lunch, or dinner. I kept things easy by using a prepared refidgerated pie crust and accessible veggies.


Units Scale
  • 6 eggs
  • 6 oz. broccoli florets
  • 1/4 cup unsweetened coconut milk
  • 1/3 cup sour cream
  • 1 cup cherry tomatoes
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sharp cheddar cheese
  • 1 tbsp minced garlic
  • 1 tsp black pepper
  • 1 tsp basil flakes
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • One 9-inch pie shell, refrigerated


  1. Whisk (paid link) eggs, coconut milk, minced garlic, black pepper, basil flakes, sea salt, ground ginger, and ground cumin for a few minutes until blended. Mix in sour cream and both kinds of cheese, Whisk (paid link) for an additional 2 minutes.
  2. Add your fresh broccoli florets and sliced cherry tomatoes to the bottom of the party crust. Pour egg mixture into the pastry crust on top of vegetables. 
  3. Bake at 350 degrees for 40 minutes until brown.



  • Feel free to add in any vegetables you like! Start with the egg mixture and make it your own. I also like to add fresh spinach, sliced Roma tomatoes, mushrooms, onions, bell peppers, or zucchini.
  • If you prefer your broccoli (or any other veggie you use) to be more tender, you can saute them in a little butter or olive oil before adding to your pastry crust.
  • This quiche recipe uses milk coconut milk instead of heavy cream; however, milk also works perfectly.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: French


  • Calories: 252
  • Fat: 19.6g