Broccoli and Provolone Quiche
Elevate your brunch game with this creamy and savory Broccoli and Provolone Quiche, a perfect balance of fresh vegetables, rich dairy, and flaky crust. Featuring tender sautéed broccoli florets layered with melty provolone cheese, this quiche is brought to life with a luscious custard of eggs, heavy cream, and milk, seasoned simply with salt and pepper. Blanching the broccoli ensures vibrant color and optimal texture, while a quick sauté enhances its natural sweetness. Nestled in a golden pie crust, this dish is baked to perfection for a hearty, flavorful meal that's ideal for breakfast, lunch, or even dinner. Serve it warm, room temperature, or chilled for an easy make-ahead option that’s both delicious and versatile. Whether you're hosting a gathering or meal-prepping for the week, this quiche is sure to impress!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 store-bought or homemade pie crust
- 4 eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup provolone cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie pan, trimming any excess. Poke holes at the bottom with a fork and set aside.
Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch them for 2 minutes. Drain and quickly immerse in ice water to retain their bright green color. Drain again and pat dry.
Heat olive oil in a skillet over medium heat. Add the blanched broccoli and sauté for 2 minutes to enhance their flavor. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until fully combined.
Spread the sautéed broccoli evenly across the bottom of the prepared pie crust. Sprinkle the shredded provolone cheese over the broccoli.
Pour the egg mixture over the broccoli and cheese, ensuring it fills evenly and doesn’t overflow.
Place the quiche on the middle rack of the preheated oven and bake for 40-45 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving.
Serve warm, at room temperature, or cold. Enjoy your homemade Broccoli and Provolone Quiche!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1160 mg | 89% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
