Quiche. It’s not the prettiest thing in the world, but it’s what’s for brunch, lunch, and dinner. For realz.
Everyone loves a good quiche, right? It’s delicious and pretty much perfect for every meal except dessert. I’ve definitely been enjoying this brussels sprout and gruyere quiche for all three major meals (though let’s get real, dessert is clearly also a major meal) this week and I love it. It’s delicious and also really easy to make, especially if you make your pie dough and roast the brussels sprouts the night before. And it’s even easier if you just buy your pie dough.
Brussels sprouts and gruyere quiche
Makes: 1 9-inch quiche
- your favorite pie dough recipe (I use one half of this recipe, but feel free to buy dough. You only need one layer)
- ½ pound brussels sprouts
- 2 TBSP olive oil
- 1½ cups milk
- 1½ cups heavy cream
- 4 large egg yolks
- 3 large eggs
- 1 tsp salt
- ¾ tsp pepper
- pinch of nutmeg
- ⅓ cup thinly sliced scallions
- 4 ounces shredded Gruyère cheese (1⅓ cups)
Prepare your pie dough- use your favorite recipe or just buy some refrigerated dough.
To roast the brussels sprouts
Preheat the oven to 425 F.
Cut the brussels sprouts into quarters, toss with olive oil, and place on a rimmed baking sheet. Roast for 10 minutes, stir, and then cook for an additional 10 minutes, or until fully cooked. Let sprouts cool and then roughly chop. At this point you can refrigerate the chopped sprouts for up to 2 days.
Preheat the oven to 350 F and place a large piece of parchment in a 9-inch cake pan (yes, cake pan, not a pie pan). This will make it easier to take out of the pan when done. You can choose to butter and flour your pan instead if you’d prefer.
Roll the pie dough into an 14 inch circle and place in the pan. Leave the overhang and refrigerate for about 30 minutes. Cover the crust with parchment paper and place pie weights (or dry beans) on top. Bake for 20 minutes, then remove parchment and weights and bake for an additional 10-15 minutes or until pie crust is lightly browned. Remove from oven and let cool.
Reduce the oven to 325 F.
Meanwhile, add the eggs, yolks, milk, heavy cream, salt, pepper, and nutmeg to a large mixing bowl and whisk well. Add the chopped brussels sprouts and scallions and stir.
Sprinkle the grated cheese over the bottom of the pie crust and then pour egg mixture over the top. If you have too much liquid, don’t overfill the cake pan- I had about ⅛ cup of mixture remaining.
Place the cake pan on a foil lined pan and bake for about 1½ hours, turning once halfway through, or until quiche is set. You may want to start checking after 1 hour.
Let cool in the pan for 30 minutes. Lift the quiche out of the pan using the parchment and let cool on a wire rack. At this point you can use a knife to trim the crust. Serve hot, warm, or cold, all are delicious.
Adapted from Food & Wine