Broccoli and Provolone Quiche

Marie Simmons

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  cups  coarsely chopped broccoli florets (and tender stems)
• 2  tablespoons extra virgin olive oil
• 1  garlic clove, minced (or two)
•  crushed red pepper flakes, a pinch
• 1⁄4 cup  minced red onion
• 1⁄2 teaspoon kosher salt
•  fresh ground black pepper
• 3  large eggs
• 1  cup half-and-half
• 1  baked  pie shell (9-inch)
• 1  cup  grated provolone cheese (moderately sharp)

Directions

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.