Preheat oven to 350º F.
Spray the bottom and sides of a deep dish pie pan with nonstick spray (I used a glass pan).
Whisk together the lightly beaten eggs, fat free half and half, salt and black pepper in a small bowl; set aside.
Spray a nonstick or ceramic skillet with nonstick spray and saute broccoli and shallot; as shallot begins to soften, add a tablespoon of water to the pan to expedite the broccoli.
Add the diced tomatoes to the skillet and cook about half a minute more.
Place sauteed vegetables in the bottom of the pie plate.
Cover vegetables with egg mix.
Top with cheese and pat top of quiche down to make sure it is wet.
Lightly sprinkle top of quiche with nutmeg.
Bake in the preheated oven for 45 minutes, or until domed, puffy, and a toothpick can be removed without being wet with egg mix.
Cool and cut into slices before serving.