BROCCOLI AND PROVOLONE QUICHE

Broccoli and Provolone Quiche image

Provided by ratherbeswimmin

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 371.3, Fat 27.6, SaturatedFat 10.5, Cholesterol 135.8, Sodium 555.4, Carbohydrate 18.8, Fiber 1.2, Sugar 0.7, Protein 13