Broccoli And Provolone Quiche

• 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)

1. Preheat oven to 375u0b0; 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.

broccoli florets, extra virgin olive oil, garlic, red pepper, red onion, kosher salt, fresh ground black pepper, eggs, shell, provolone cheese

Taken from www.food.com/recipe/broccoli-and-provolone-quiche-295231 (may not work)