Reviewed: Jun. 14, 2008

Try with cheddar cheese.

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Lisa Stoklosa


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Reviewed: Jan. 16, 2008

Ok, but not amazing. Wasnt hard but no one really commented on it.

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This was really good. I was skeptical at first because it seemed like too much cream for the amount of eggs but it was perfect. I left out the onion because I don't like onions but otherwise everything was the same. Definately don't leave out the red pepper because I think that made the dish. And make sure all the water is drained from the broccoli. I added some flour like the other reviewers suggested but if you pat them dry with a paper towel I think you should be fine.

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PHOTOGIRL09


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Reviewed: Dec. 19, 2007

I made this despite my husband's claims that he doesn't like quiche :) It was very good, loved the provolone & garlic. Instead of crust, I always use prepared stuffing mix. Make up according to directions & press into bottom of baking dish. It is a little different, and is lower calories than regular pastry. Very tasty!

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BRUNOSBETH

	Cooking Level: Intermediate Living In: Brantford, Ontario, Canada
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Reviewed: Jul. 23, 2007

I increased the egg mixture and made two deep-dish quiches-- one broccoli and one cauliflower. I used frozen vegetables instead of fresh, because that's what I had on hand. The quiches needed 10-15 minutes more cooking time, possibly because I had two in the oven at the same time. I used thyme as the main seasoning in the cauliflower one, which was okay, but not fantastic. The seasonings with the broccoli (as in the recipe) were just about right.

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Mary S.

	Cooking Level: Expert Living In: Overland Park, Kansas, USA
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Reviewed: Jun. 6, 2007

This is fantastic, can't wait to mess with this one. Kids even liked it.I made as directed but only had 1/2 pint of heavy whipping cream used milk for the rest. Had to use cheddar it was all I had. It took a little less time to cook for me.Thank you, this is a keeper.

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Jillian

	Home Town: Dearborn, Michigan, USA
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Reviewed: Apr. 9, 2007

Perfect! I made this recipe exactly as written adding only a sprinkling of flour to the broccoli to absorb excess moisture. I used a Pillsbury crust in my own 9" pie plate and the amount was perfect. Took it to a bridal shower brunch and got raves!

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HELYNNSPAFF


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Reviewed: Apr. 9, 2007

This is one of my favorite quiche recipes! I have made it twice now. The second time I used only 1/2 the onion because the first time it was a little overpowering. Also, I use the Kraft crumbles cheese with provolone, feta, and one other. I used the whole bag. Very moist and tasty! Even my 3 and 7 year old liked this one!

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Madnate


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Reviewed: Mar. 15, 2007

OH MY GOSH. soooooo good. i did a couple of things different - i didnt use actual garlic, i used garlic powder. i also put about half a cup of cheese in the egg mixture, as well as on top. then, when i was sauteing the broccoli and onions, i added salt and pepper, as well as in the egg mixture. i will definitely make this again. it was amazing, better than any quiche ive ever tasted.

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Rachel

	Cooking Level: Intermediate
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Reviewed: Jan. 16, 2007

This is a great and easy quiche! I've made it at least three times with different variations, and it turns out nicely each time. I would suggest sprinkling a little flour over the veggies to absorb remaining moisture...and I have found that it really makes TWO quiches, so I split the ingredients between two ready-made crusts. Green pepper and spinach work equally well as broccoli. YUMMMMMM!

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ShelleryJ

	Home Town: Rock Hill, South Carolina, USA
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Reviewed: Nov. 12, 2006

I really enjoyed this quiche and so did my family which says a lot. The only thing I changed was using whole milk in lieu of cream, and cheddar cheese instead of provolone. Try this recipe!

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Mylittlesprouts


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Reviewed: Aug. 25, 2006

I was looking for a recipe to use some beautiful organic provolone cheese. This was a good choice. I made a wheat/gluten free version with a crust made a brown rice - just press boiled brown rice into the bottom and sides of the pie dish brushed with olive oil - as my little boy can't eat wheat. I also used half cream and half ricotta cheese. The quiche looked and tasted delicious.

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Julie


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Reviewed: Apr. 26, 2006

I made this for a wedding brunch and it was a big hit. Everyone loved it. The only thing I did different was use half & half instead of heavy cream. I would make it again.

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HEARTINSA

	Cooking Level: Expert Home Town: Woodward, Oklahoma, USA Living In: Huntsville, Alabama, USA
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Reviewed: Apr. 8, 2005

This had a great flavor! I let it cook 40 minutes and it was still a tad wet. Made the crust and used a ceramic deep dish pie pan, and it came out of the oven looking like a picture--I'll make it again!

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CAFECHOCOLAT


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Reviewed: Feb. 7, 2005

The reason this did not come out so good was probably my fault. I did not have heavy cream on hand so I used about 2 cups of milk. I am pretty new to cooking so I am not sure if maybe I put too much milk in or what but it made my crust soggy. If I make this again I will use the cream and mix in the provolone cheese instead of putting it on top.

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Miss Molly

	Cooking Level: Intermediate Living In: West Gardiner, Maine, USA
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Reviewed: Aug. 3, 2004

Absolutely delicious! I wil definitely serve this a lot.

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DARIANA

	Home Town: Peoria, Illinois, USA
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Reviewed: Nov. 14, 2003

Very nice quiche. Great flavor. It was a little wet the first time I made it, even though I drained the broccoli well, so the next time I added just a bit of flour to the egg mixture, and it was perfect!

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METTKAR


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Reviewed: Oct. 8, 2003

This is a really tasty quiche recipe. Drain your broccoli well before adding to pan. I cooked it an extra ten minutes. The whole family really enjoyed, and had it for breakfast the next day!

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BETTEDEMARCO


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Broccoli and Provolone Quiche

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Lisa Stoklosa

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LINDAANA

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PHOTOGIRL09

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BRUNOSBETH

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Mary S.

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Jillian

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HELYNNSPAFF

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Madnate

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Rachel

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ShelleryJ

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Mylittlesprouts

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Julie

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HEARTINSA

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CAFECHOCOLAT

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Miss Molly

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DARIANA

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METTKAR

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BETTEDEMARCO

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