Broccoli and Provolone Quiche |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Marie Simmons 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.
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