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Broccoli & Tomato Quiche with puff pastry, quick, easy, vegetarian, flan, tart
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4.86 from 7 votes

Broccoli & Tomato Quiche

A classic vegetarian quiche with broccoli, tomatoes and mature cheddar.
Course Main
Cuisine British
Keyword broccoli, puff pastry, Tomato
Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings 4
Author Camilla Hawkins


  • 110 g Broccoli split or cut into florettes
  • 2 Tomatoes cut into 12 slices
  • 110 g Mature Cheddar cheese grated
  • 4 Eggs large
  • 100 mls Milk semi-skimmed or full fat
  • 1 tbsp Onion grated
  • 1 x 320g Puff pastry sheet
  • Salt & pepper


  • Preheat oven to 180⁰C.
  • Blanch the broccoli florettes in boiling water for 2 minutes then plunge into cold water and drain (sit on kitchen paper while they’re waiting to be used).
  • Grease a lasagne tin (20cm x 24cm).
  • Unroll pastry and with a rolling pin and roll the shortest length a little wider to fit the tin.
  • Place the pastry sheet over the tin, press into the corners then trim the excess pastry with a knife.
  • Put ¾ of the cheese in the base of the pastry case.
  • Pat the tomato slices dry and then lay over the cheese followed by the broccoli.
  • Top with remaining grated cheese.
  • Whisk together the egg, milk, onion, salt and pepper.
  • Pour over the broccoli and fold down the sides of the pastry.
  • Bake on the bottom shelf of the oven for 42 – 45 minutes until golden and pastry cooked through.