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Broccoli and Provolone Quiche

Broccoli and Provolone Quiche

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A cheesy and garlicky pie.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
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Great quiche! My whole family loved it! I put a little cheese on the bottom of the crust and it was yum. :)


I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks


In a word "yummy". I think this was one of the best quiches I ever made, and my husband, who is a "real man" liked it too.