Broccoli and Provolone Quiche

This quiche is packed with broccoli and oozing with Provolone!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 486 Calories

Ingredients

• 4 eggs, beaten
• 1 egg yolk, beaten
• 1 (9 inch) unbaked deep dish pie crust
• 1 pint heavy cream
• 3 tablespoons olive oil
• salt and pepper to taste
• ¼ teaspoon red pepper flakes
• 3 cups broccoli florets
• 1 medium onion, finely chopped
• 1 cup shredded provolone cheese
• 2 cloves garlic, peeled and minced

Recipe 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.