Thaw hash brown shreds and broccoli.
Preheat oven to 450 degrees.
If using refrigerated pie crust, place in pie plate according to package directions.
Line pastry shell with foil and cook for 8 minutes.
Remove pastry shell from oven and reduce heat to 325 degrees. Remove foil.
Beat eggs lightly with a fork. Add remaining ingredients except fresh tomato.
Spoon mixture into pastry shell. Slice tomato and layer around edges of quiche.
Bake for about 45 minutes, or until knife inserted in center comes out clean.
Remove from oven and let sit for 10 minutes before serving.