- 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
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
04/01/2017
recipepes.com
broccoli and provolone quiche, recipe
PT15M
PT1H
5
455 calories
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