Broccoli and Provolone Quiche

"Marie Simmons"
 
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photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
  • Add in the broccoli and cook for 1 minute more.
  • Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
  • In a big bowl, whisk the eggs until light; stir in the half-and-half.
  • Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
  • Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
  • Serve warm or at room temperature, cut into wedges.

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Reviews

  1. 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.
     
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