Broccoli and Provolone Quiche

Name: Broccoli and Provolone Quiche
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: 3 cups broccoli florets; 3 tablespoons olive oil; 2 cloves garlic, peeled and minced; 1 medium onion, finely chopped; 1/4 teaspoon red pepper flakes; 1 (9 inch) unbaked deep dish pie crust; 4 eggs, beaten; 1 egg yolk, beaten; 1 pint heavy cream; salt and pepper to taste; 1 cup shredded provolone cheese

Ingredients

3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese

Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.

Step 3

Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.

Step 4

In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.

Step 5

Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.