Preheat your oven to 350°F. Lightly grease a 10–11 inch quiche or tart pan with oil or butter, and press your crust evenly into the pan.

Bring a pot of salted water to a boil. Add the broccoli florets and let them cook for about 3 minutes, then drain well and set aside.

In a skillet, heat the olive oil over medium heat. Add the sliced red onion and sauté for about 2-3 minutes until softened.

In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and the dried herbs.

Arrange the prepared vegetables evenly over the crust, then pour the egg mixture over everything.

Slide the quiche into the oven and bake for 35-40 minutes, until the center is set and the top is golden. Let it rest for about 10 minutes before slicing and serving.