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Tomato, Asiago and Broccoli Pie

Sue Lau
Italian inspired quiche
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Prep Time 20 mins
Cook Time 55 mins
Course Main Course
Cuisine American, Italian
Servings 6
Calories 249 kcal


  • 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


  • 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.


Calories: 249kcalCarbohydrates: 19gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 506mgPotassium: 252mgFiber: 2gSugar: 3gVitamin A: 648IUVitamin C: 28mgCalcium: 172mgIron: 2mg
Keyword Pi Day
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