Have a pie pan lined with the pie crust and ready to go.
Wash and chop up the broccoli into small pieces; zap for 5 minutes in microwave with a bit of water to lightly cook it, then drain. Set aside.
Cut the tomatoes up into eighths, set aside.
Start oven heating to 180 C / 350 F / Gas Mark 4.
Make a white sauce by melting the butter in a pan, mixing in the flour, cooking it for a minute, then whisking in the milk. Simmer until thickened, whisking frequently until thick. Remove from heat; stir in mustard.
In the lined pie shell, scatter the broccoli and tomatoes, [optional: also a handful or two of another cheese such as Swiss or cheddar, grated] then crumble the blue cheese around and over it. Break the eggs into the white sauce, whisk them in, then pour the sauce over the broccoli, cheese and tomatoes.
Bake for about 40 minutes or until knife comes out clean.
This probably won't need any pepper, and will taste salty enough from the cheese. Instead of the 3 medium tomatoes, you can use about ½ pound (200 g) of cherry or grape tomatoes.