Quiche are...breakfast, lunch or dinner!

Tomato, Broccoli and Goat Cheese Quiche

I love eggs...but eating them scrambled, sunny side up or poached can get boring.  Not only that, when my whole family feels like eggs, it could take a long time and a few dozen eggs to cook enough for five hungry people. 

Making a quiche is a great way to get in your Omega 3's and satisfy the egg craving for everyone in one meal.  Quiche are very versatile, you can add whatever vegetables you feel like to them, but the key is not to overdo it, otherwise it won't hold and your going to miss out on the egg flavour.

1 9" pie crust (you can make you own, but to really cut down on time and mess, using a store bought crust is perfectly fine)
4 Eggs (if you want to leave the yolks out-you will need 5 egg whites)
1/3 cup Milk
1/3 cup Mini cherry tomatoes 
1/3 cup broccoli (cut into small pieces-it might make a mess but add all the little broccoli crumbs too)
2 Tablespoons of Goats Cheese
2 sprigs of Thyme (make sure to use just the leaves and throw the stems away) You can also use 1 tsp of dried thyme if you don't have fresh herbs
1 tsp salt
1 tsp pepper


~Preheat oven to 350 degrees
~If using a store bought pie crust, be sure it has been thawed in the fridge before using.  Your quiche will crack if you use it frozen.
~Gently dock the crust using a fork to make sure to avoid air bubbles and an uneven bottom.
~Slice the tomatoes into half and place aside
~Chop the broccoli and place aside
~Place the pie crust onto a baking sheet (this will help keep your oven clean in case anything spills over the edge)
~In a large bowl, whisk the eggs and milk together until combined
~Add the tomatoes,broccoli, thyme and salt and pepper to the egg mixture and gently paddle into the pie crust
~Crumble the Goats Cheese over top the pie
~Bake for 20-25 minutes in a 350 degree oven until golden brown
~Serve with your favourite side of greens or perfect with a side of soup.


Quiche make great leftovers.  Simply make 2 of these healthy quiche and save one for lunches and snacks for the next few days.  If covered tightly with cling wrap, they can last 3 days in the fridge!


Natalie