Recipe: Broccoli and Provolone Quiche

BROCCOLI AND PROVOLONE QUICHE

3 cups coarsely chopped broccoli florets and tender stems
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Pinch of crushed red pepper flakes
1/4 cup minced red onion
1/2 teaspoon salt, preferably kosher
Freshly ground black pepper
3 large eggs
1 cup half-and-half
One 9-inch pie shell, prebaked
1 cup grated (about 4 ounces) moderately sharp provolone cheese (preferably Italian provolone)

Preheat the oven to 375 degrees F.

Place the broccoli in a steamer basket and steam over boiling water until tender, about 4 minutes. Remove the steamer basket from the saucepan and set aside.

Combine the oil, garlic and red pepper flakes in a large skillet and cook, stirring, over medium-low heat just until the garlic begins to sizzle. Add the broccoli and cook for 1 minute more. Remove from the heat. Stir in the onion and sprinkle with the salt and a grinding of pepper.

In a large bowl, whisk the eggs until light. Stir in the half-and-half. Spoon the broccoli mixture evenly into the pie shell. Sprinkle with the cheese and add the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into wedges.

Makes 6 servings
Source: The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert by Marie Simmons