Broccoli and Provolone Quiche

READY IN: 1hr 20mins
Recipe by ratherbeswimmin'

Marie Simmons

Top Review by Marie Nixon

4/8/2914 Update - I just noticed that the ingredients list says "one BAKED 9" pie crust. " That should read "One UNBAKED 9" pie crust".<br/><br/>original review - <br/>Yum! I ate this at room temperature. I used frozen broccoli florets, which I had on hand. Before assembling the quiche, I made the broccoli according to the package directions. When they were done, I gave them a quick rough chop to get the broccoli pieces in a more manageable size. I like the little bit of heat the pinch of red pepper flakes gives the quiche.

Ingredients Nutrition


  1. Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
  2. Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
  3. Add in the broccoli and cook for 1 minute more.
  4. Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
  5. In a big bowl, whisk the eggs until light; stir in the half-and-half.
  6. Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
  7. Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
  8. Serve warm or at room temperature, cut into wedges.

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