Tomato, Asiago and Broccoli Pie combines the flavors of fresh tomatoes with cheese in this Italian flavored quiche with fresh basil.
Tomato, Asiago and Broccoli Pie
By Sue Lau | Palatable Pastime
Tomato, Asiago and Broccoli Pie is my recipe of the day with the blogging group From Our Dinner Table. We group weekly posting on a variety of recipe topics. This week we are sharing recipes for Pi Day (3.14).
I love recipes using freshly sliced tomatoes with herbs. So I definitely find this to be pretty tasty as far as vegetarian and economical recipes go. With warmer weather approaching this will be perfect for summer days. And give me a chance to use up some of my garden produce.
Pi(e) Day
- Banana Cream Pie from Jen Around the World
- Buttterfinger Pie from Fresh April Flours
- Celebration Cookie Pie from Magical Ingredients
- Chocolate Peanut Butter No Bake Pie from Devour Dinner
- Creamy Cherry Pie from That Recipe
- Detroit Style Deep Dish Pie from A Kitchen Hoor’s Adventures
- Spaghetti Pie from Cheese Curd In Paradise
- Sun-Dried Tomato and Spinach Quiche from Art of Natural Living
- Taco Pie from Cindy’s Recipes and Writings
- Tomato, Asiago and Broccoli Pie from Palatable Pastime
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Tomato, Asiago and Broccoli Pie
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Tomato, Asiago and Broccoli Pie
Tomato, Asiago and Broccoli Pie
Ingredients
- 6 ounces fresh broccoli florets blanched, and chopped
- 1 large heirloom beefsteak tomato such as a Brandywine
- 1 prepared pie crust
- 1-1/2 cups grated Asiago cheese
- 3 large pastured organic eggs
- 3/4 cup half and half
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat oven to 375F.
- Blanch broccoli in boiling salted water for one minute, then quickly drain and shock in ice water to stop the cooking process.
- Drain the broccoli again, then chop.
- Fit crust into a glass pie plate and crimp edges.
- Fill the bottom with the chopped broccoli.
- Whisk the eggs with the half and half, Ital seasoning, and salt and pepper.
- Pour this custard mix over the broccoli.
- Slice the tomato thinly, then pat it dry with either a clean dish towel or paper toweling.
- Place the slices on top of the broccoli/custard mix.
- Sprinkle evenly with the Asiago cheese.
- Dot the top with small pieces of the butter.
- Bake in the preheated over for 45-55 minutes, or until the top is lightly browned and puffy.
- Cool before slicing and serving.
Nutrition
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