Categories: Main Dish, Quiche

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

1. 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.

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.

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