Recipe Broccoli and Provolone Quiche (Brunch)

Required Ingredients:

• 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

Preparing/Cooking:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• 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.
• Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

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