Broccoli & Provolone Quiche with Heirloom Tomatoes
ignore the lighting in my kitchen
Sometimes I forget about quiche. I forget how smooth and silky it is, how easy it is to throw together, how much I like coming back to the oven in 40 minutes to a lovely, puffed masterpiece of eggs, cream, and cheese. And, in this case, broccoli.
I haven’t made this one in awhile, so forgive my photography— I think it was a cold, rainy day last spring when I was testing out the recipe, which never bodes well for snapping a decent picture— so you’ll have to use your imagination. Picture a shiny, luscious top, a perfect wobble, and a bright red tomato, sliced and fanned out, covered in salt and freshly ground pepper. (I obviously couldn’t have found an heirloom tomato in Indiana in February… but I’ve eaten this quiche with a summer tomato before, and it is the perfect combo!)
The ratios in this quiche differ from Julia Child’s classic rule of 1 egg to 1/2 cup of dairy, mostly because it’s a dinner quiche and I wanted more protein to keep my family full! But if you prefer a slightly softer texture, switch from 6 eggs to 4 and bump the milk and cream to 1 cup each. Either way, this quiche is divine!
Broccoli & Provolone Quiche with Heirloom Tomatoes
Cook time = 1 hour (20 mins active time)
Serves: 8
For Dietary Restrictions
Gluten free: use gluten-free pie crusts
Dairy free: omit cheese; use Silk cream substitute for both milk and cream.
Kids Can Help
Crack eggs, whisk filling, wash tomatoes
Ingredients
2 frozen pie shells
6 eggs
¾ cup heavy cream (or 1½ cups half & half, omit the milk)
¾ cup whole milk
1 broccoli crown
½ tsp salt plus more for the tomatoes
1 Tbsp olive oil
4 slices provolone cheese
2-3 large heirloom tomatoes (or regular tomatoes are fine too!)
Directions
Step 1
Preheat oven to 375 degrees.
Step 2
Remove pie shells from the freezer and set both on a large cookie sheet (to prevent spills and/or smashing your quiches as you take them out of the oven).
Step 3
Cut broccoli and provolone into small pieces (1 cm).
Step 4
Heat olive oil in a sauté pan and add broccoli; sprinkle with salt. Cook 3-5 minutes until slightly soft.
Step 5
Whisk eggs, milk, and cream together.
Step 6
Divide broccoli evenly between both pie shells. Sprinkle each with half of the Provolone cheese and cover with egg mixture, alternating pours so that they come out even.
Step 7
Bake for 40 minutes until the quiches have puffed and browned. Take out and allow to cool for a few minutes while you do step 8.
Step 8
Slice the tomatoes and lay on a paper towel to drain. Sprinkle lightly with salt (and pepper if desired). Serve with the quiche.