Broccoli and Provolone Quiche

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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