Broccoli and Provolone Quiche

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) with a rack in the center.

2. Bring a pan of boiling water to a boil, add the broccoli florets, and cook 2 minutes. Drain well and pat dry.

3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook 5 minutes, until soft.

4. Add the minced garlic and red pepper flakes and cook 1 minute. Stir in the broccoli, season with salt and pepper, and cook 2 minutes. Remove from heat and let cool slightly.

5. In a bowl, whisk the beaten eggs, beaten egg yolk, and heavy cream. Season with salt and pepper.

6. Spread the broccoli mixture evenly in the unbaked pie crust and scatter the shredded provolone over it.

7. Pour the egg mixture over the filling. Place the pie on a baking sheet to catch any spills.

8. Bake 35 minutes, until the top is golden and the center is set and reaches 160°F (71°C) for the eggs.

9. Let the quiche cool for 10 minutes before slicing.