Broccoli and Sun Dried Tomato Quiche

Two things about this luscious yummy dish that's great for breakfast, brunch, lunch, linner, dinner or a midnight snack, as it is very versatile:

  • I usually use heavy cream, not half and half, but hey, what do I know?
  • The leftover sun dried tomatoes you're to reserve for a future dish, rather, chop them up and sprinkle some on top of each slice of quiche for an added kick of flavor and color.


  • 1 - 9-inch pie shell
  • 1 head broccoli, cut into florets
  • 2 tbsp + 1 teaspoon Bella Sun Luci Extra Virgin Olive Oil
  • 2 large garlic cloves, peeled and minced
  • 1 small yellow onion, peeled and sliced into half moons
  • 6 large eggs
  • 1½ cups half-and-half
  • ¼ tsp grated nutmeg
  • ¼ tsp cayenne
  • 5 ounces sharp white cheddar, shredded, about 2 cups
  • ¼ cup grated parmesan
  • ½ jar (about 4 oz) Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil and Italian Herbs, olive oil drained very well and reserved aside for a future dish
  • Salt and freshly cracked black pepper to taste


  • Preheat oven to 475°F.
  • Toss the broccoli in the 2 TB olive oil, season with salt and pepper and roast for 20 minutes on a parchment paper lined sheet pan. Set aside.
  • While you’re doing this, sauté the onion over a high flame in the 1 tsp olive oil with a pinch of salt until translucent, add the garlic and sauté 1 more minute stirring constantly. Remove and set aside.
  • Turn oven down to 375°F.
  • Whisk together eggs, half-and-half, cheeses, nutmeg, cayenne, and 1/4 tsp salt in a large bowl until smooth.
  • Pour liquid filling into pie shell then add broccoli, onion and garlic
  • Bake quiche 30 minutes, gently add the sun dried tomato halves, some into the quiche and some on top, then bake another 15-20 minutes until the quiche is just set, (45 to 50 minutes total). Cool at least 20 minutes.
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