Broccoli And Provolone Quiche Recipes

SALAMI AND PROVOLONE CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Place the pan on a rimmed baking sheet.
• Whisk together the half-and-half, eggs and egg yolks in large bowl. Season with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Put the cheese and salami in a medium bowl and toss to combine; spread the mixture in the prepared pie plate. Pour the egg mixture over the top and sprinkle with the basil.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool. Scatter more basil over the top and slice into wedges.

BROCCOLI TOASTS WITH MELTY PROVOLONE

Steps:

• Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
• Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
• While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.
• Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
• Add in the broccoli and cook for 1 minute more.
• Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
• In a big bowl, whisk the eggs until light; stir in the half-and-half.
• Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
• Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
• Serve warm or at room temperature, cut into wedges.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.

PROVOLONE AND BROCCOLI ALFREDO

Steps:

• Begin by cooking the pasta according to package directions (please note, if you plan on adding penne to the sauce, you might want to cook the penne just under the suggested cooking time, as it will continue to cook and absorbe some of the sauce once added).
• In a non-stick pan sauté the broccoli in a little butter until the broccoli is tender crisp.
• In a medium non-stick saucepan, over a low flame melt butter and stir in flour.
• Add cream and milk, turn up the heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly.
• Stir in Parmesan, Provolone, Mrs Dash Tomato, Basil& Garlic Seasonings and stir until cheese is melted and the sauce is throughly heated and creamy smooth.
• Now, you can do one of two things.
• You can add the broccoli to the sauce, toss to coat and serve over hot cooked penne or you can add the broccoli and the penne to the sauce, toss to coat (my choice) then serve while still steaming.
• Either way, enjoy your meal!

BROCCOLI AND PROVOLONE QUICHE

Steps:

• 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.