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
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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.
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Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
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Add in the broccoli and cook for 1 minute more.
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Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
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In a big bowl, whisk the eggs until light; stir in the half-and-half.
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Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
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Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
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Serve warm or at room temperature, cut into wedges.