Broccoli And Provolone Quiche Recipe

Name: Broccoli And Provolone Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0; 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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Broccoli And Provolone Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli And Provolone Quiche

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