By Lori Walker, MS, RD | Published on February 28, 2024 | Last Updated on February 28, 2024
As the leaves begin to change colors and the air turns crisp, my thoughts turn to comforting meals that warm the soul. One dish that always makes its way to my table during this season is a delectable brussel sprout quiche.
The combination of savory bacon, delicate brussels sprouts, creamy goat cheese, and a flaky pie crust creates a harmonious symphony of flavors that is sure to delight your taste buds.
Join me on a culinary journey as we explore the wonders of brussel sprout quiche and learn how to create this masterpiece in your own kitchen.
What is Brussel Sprout Quiche?
Brussel sprout quiche is a savory pie made with a custard filling of eggs and milk, combined with a variety of ingredients such as bacon, brussels sprouts, cheese, and spices. Th
e filling is poured into a pre-baked pie shell and baked until set. The result is a golden-brown, fluffy quiche that is perfect for breakfast, brunch, or even a light dinner.
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What Does It Taste Like?
The taste of brussel sprout quiche can be described as a delicious medley of flavors. The creamy custard base provides a rich and velvety texture, while the salty bacon adds a savory element.
The brussels sprouts bring a subtle bitterness that is complemented by the tangy goat cheese. The combination of spices like garlic powder, onion powder, and nutmeg adds depth and warmth to the dish.
Overall, brussel sprout quiche is a savory and satisfying treat that is sure to please your palate.
Why This Recipe Works?
1. Balanced Flavors: The combination of ingredients in this recipe creates a perfect balance of savory, salty, and tangy flavors that work harmoniously together.
2. Texture Contrast: The creamy custard filling is contrasted with the crispy bacon, tender brussels sprouts, and melty goat cheese, providing a delightful texture experience in every bite.
3. Versatility: This recipe is versatile and can be enjoyed for breakfast, brunch, or dinner. It can be served hot or cold, making it a perfect make-ahead dish for busy weeknights.
4. Nutrient-Rich: Brussel sprouts are packed with nutrients such as vitamin C, vitamin K, and fiber, making this dish not only delicious but also nutritious.
Ingredients for Brussel Sprout Quiche:
For Filling:
- Eggs: I used this as the main binder for the quiche, providing structure and richness to the filling.
- Garlic powder: Garlic powder adds savory depth and flavor to the filling, enhancing the overall taste profile of the quiche.
- Crushed red pepper flakes (optional): I included crushed red pepper flakes to add a hint of heat and spice to the quiche, balancing the richness of the other ingredients.
- Onion powder: I incorporated onion powder to add a subtle sweetness and depth of flavor to the filling, enhancing its overall taste.
- Shaved/thinly-sliced Brussels sprouts: Brussels sprouts adds a unique texture and earthy flavor to the quiche, providing a delicious contrast to the other ingredients.
- Salt: Salt seasons the filling and enhance the flavors of the other ingredients, ensuring a well-balanced taste.
- Freshly ground black pepper: I included freshly ground black pepper to add a warm and spicy flavor to the filling, complementing the other savory ingredients.
- Bacon: Bacon adds smoky flavor and crispy texture, adding richness and depth to the quiche.
- Freshly grated nutmeg: I chose freshly grated nutmeg to add warm, aromatic notes to the filling, enhancing its overall flavor profile.
- Scallions: I included scallions to add a fresh and onion-like flavor to the quiche, providing a burst of brightness and color.
- Parmigiano Reggiano cheese: Parmigiano Reggiano cheese adds a nutty and savory flavor to the filling, enhancing its richness and depth.
- Goat cheese: Goat cheese adds richness and depth to the quiche for its creamy texture and tangy flavor.
- Pure maple syrup: I added pure maple syrup to the filling to add a touch of sweetness and balance out the savory flavors, creating a delicious contrast.
- Whole milk: Mmilk adds richness and creaminess to the filling, ensuring a smooth and luxurious texture.
For Pie Shell:
- Kosher salt: Salt in the pie shell enhances the flavor of the crust and provide a perfect balance to the savory filling.
- Cake flour: Cake flour creates a tender and delicate crust that melts in the mouth.
- Chilled unsalted butter: Unsalted butter creates a flaky and buttery crust that adds richness and depth to the quiche.
- All-purpose flour: All-purpose flour to provide structure and stability to the pie shell, ensuring it holds its shape during baking.
- Ice water: Ice water in the pie shell helps bind the ingredients together and create a smooth and cohesive dough that is easy to roll out and shape.
Step by Step Instructions:
Step 1: Preparing the Pie Shell
Start by making the pie shell. In a food processor, combine cake flour, all-purpose flour, and kosher salt. Pulse them together until they’re well mixed. Then, add chilled unsalted butter cubes and pulse again until the mixture looks like coarse meal.
Step 2: Binding the Dough
With the processor running, drizzle ice water into the mixture until the dough just comes together. Then turn the dough out onto a work surface, gather any loose crumbs, and gently pat it into a disk. Wrapping it in plastic, refrigerate it for about an hour to chill it thoroughly.
Step 3: Rolling Out the Dough
After chilling, lightly flour the work surface and roll out the dough to a 14-inch round, about 1/4 inch thick. Carefully, ease the dough into a 9-inch round, 2-inch-deep cake pan, leaving the edges overhanging. Refrigerate it again for about 30 minutes to firm up.
Step 4: Preparing the Filling
While the crust chills, preheat the oven to 350°F. On a rimmed baking sheet, toss the thinly-sliced brussels sprouts with olive oil and roast them for roughly 20 minutes until they’re nicely browned and tender. After cooling, I coarsely chop them.
Step 5: Assembling the Quiche
Lowering the oven temperature to 325°F, whisk together eggs, garlic powder, crushed red pepper flakes, onion powder, kosher salt, freshly ground black pepper, nutmeg, grated parmigiano reggiano cheese, crumbled goat cheese, and pure maple syrup. To this mixture, I add the roasted brussels sprouts and thinly sliced scallions.
Step 6: Baking the Quiche
Sprinkle some grated parmigiano reggiano cheese in the prepared pie shell, then pour the egg mixture over it. Placing the cake pan on a foil-lined baking sheet, bake the quiche for about 1 and a half hours, until it’s set.
Step 7: Serving
Once baked, let the quiche cool on a rack for about 30 minutes. Trim any excess crust around the edges before cutting the quiche into wedges. This savory brussels sprout quiche is now ready to be served and enjoyed!
Notes:
– To prevent a soggy bottom crust, pre-bake the pie shell before adding the filling.
– For a vegetarian option, omit the bacon and increase the amount of brussels sprouts.
– Feel free to customize the filling with your favorite cheeses, vegetables, or herbs for a unique twist.
– Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
– Reheat leftover quiche in the oven or toaster oven to maintain its crispy texture.
Nutrition Information:
Note: These values are approximate and may vary based on the specific ingredients used and portion sizes.
– Calories: 350 per serving
– Total Fat: 20g
– Saturated Fat: 10g
– Cholesterol: 180mg
– Sodium: 400mg
– Total Carbohydrates: 25g
– Dietary Fiber: 3g
– Sugars: 5g
– Protein: 15g
How To Store The Leftovers?
To store leftover brussel sprout quiche, allow it to cool completely and then transfer it to an airtight container. Store the quiche in the refrigerator for up to 3 days.
When ready to enjoy, reheat slices in the oven or toaster oven until warmed through. Avoid reheating the quiche in the microwave to maintain its crispy texture.
Sides For Brussel Sprout Quiche:
- Mixed Green Salad: A fresh salad with a light vinaigrette dressing is the perfect accompaniment to the rich and savory quiche.
- Roasted Vegetables: Serve the quiche alongside a medley of roasted vegetables such as carrots, zucchini, and bell peppers for a colorful and nutritious meal.
- Fruit Platter: A selection of fresh fruits like berries, grapes, and melon adds a refreshing touch to balance out the richness of the quiche.
- Herb-Roasted Potatoes: Crispy and flavorful herb-roasted potatoes make a delicious and satisfying side dish to complement the quiche.
What are some alternative choices to the ingredients in case they are not in your pantry?
- Substitute Bacon: If you prefer a meat-free option, you can substitute the bacon with diced mushrooms or sun-dried tomatoes for added umami flavor.
- Alternative Greens: If brussels sprouts are not available, you can use spinach, kale, or Swiss chard as a substitute in the quiche filling.
- Cheese Substitution: Swap the goat cheese for feta, cheddar, or Swiss cheese, depending on your taste preferences.
- Sweet Potato Crust: For a gluten-free alternative, consider using a sweet potato crust instead of traditional pie dough for a healthier twist.
Brussel Sprout Quiche Recipe
Equipment
- Food processor
- mixing bowl
- baking dish
Ingredients
For Filling:
- 5 eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon onion powder
- 1 cup thinly-sliced brussels sprouts
- Salt and black pepper to taste
- 6 strips bacon thick-cut or chopped
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup thinly sliced scallions
- 1/4 teaspoon grated parmigiano reggiano cheese divided
- 4 ounces goat cheese crumbled into pieces
- 1.5 tablespoons pure maple syrup
- 1 cup milk
For Pie Shell:
- 1/2 teaspoon kosher salt
- 1 cup cake flour
- 2 sticks unsalted butter cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 5 tablespoons ice water
Instructions
Step 1: Preparing The Pie Shell
- Start by making the pie shell. In a food processor, combine cake flour, all-purpose flour, and kosher salt. Pulse them together until they’re well mixed. Then, add chilled unsalted butter cubes and pulse again until the mixture looks like coarse meal.
Step 2: Binding The Dough
- With the processor running, drizzle ice water into the mixture until the dough just comes together. Then turn the dough out onto a work surface, gather any loose crumbs, and gently pat it into a disk. Wrapping it in plastic, refrigerate it for about an hour to chill it thoroughly.
Step 3: Rolling Out The Dough
- After chilling, lightly flour the work surface and roll out the dough to a 14-inch round, about 1/4 inch thick. Carefully, ease the dough into a 9-inch round, 2-inch-deep cake pan, leaving the edges overhanging. Refrigerate it again for about 30 minutes to firm up.
Step 4: Preparing The Filling
- While the crust chills, preheat the oven to 350°F. On a rimmed baking sheet, toss the thinly-sliced brussels sprouts with olive oil and roast them for roughly 20 minutes until they’re nicely browned and tender. After cooling, I coarsely chop them.
Step 5: Assembling The Quiche
- Lowering the oven temperature to 325°F, whisk together eggs, garlic powder, crushed red pepper flakes, onion powder, kosher salt, freshly ground black pepper, nutmeg, grated parmigiano reggiano cheese, crumbled goat cheese, and pure maple syrup. To this mixture, I add the roasted brussels sprouts and thinly sliced scallions.
Step 6: Baking The Quiche
- Sprinkle some grated parmigiano reggiano cheese in the prepared pie shell, then pour the egg mixture over it. Placing the cake pan on a foil-lined baking sheet, bake the quiche for about 1 and a half hours, until it’s set.
Step 7: Serving
- Once baked, let the quiche cool on a rack for about 30 minutes. Trim any excess crust around the edges before cutting the quiche into wedges. This savory brussels sprout quiche is now ready to be served and enjoyed!
Notes
- To prevent a soggy bottom crust, pre-bake the pie shell before adding the filling.
- For a vegetarian option, omit the bacon and increase the amount of brussels sprouts.
- Feel free to customize the filling with your favorite cheeses, vegetables, or herbs for a unique twist.
- Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover quiche in the oven or toaster oven to maintain its crispy texture.
Frequently Asked Questions:
1. Can I freeze brussel sprout quiche?
Yes, you can freeze brussel sprout quiche for up to 3 months. Allow the quiche to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, thaw the quiche in the refrigerator overnight and reheat in the oven until warmed through.
2. Can I make the quiche ahead of time?
Absolutely! You can prepare the quiche up to a day in advance. Simply follow the recipe up to assembling the quiche in the pie shell, then cover it with plastic wrap and refrigerate. When ready to bake, remove the quiche from the refrigerator, let it come to room temperature, and then bake according to the recipe instructions.
3. Can I use a store-bought pie crust instead of making my own?
If you are short on time or prefer the convenience of a store-bought pie crust, feel free to use it in this recipe. Simply follow the package instructions for pre-baking the crust before adding the quiche filling.
4. Can I make a vegan version of brussel sprout quiche?
To make a vegan version of brussel sprout quiche, substitute the eggs with a plant-based alternative such as silken tofu or chickpea flour mixed with water. You can also use dairy-free milk and cheese alternatives to create a delicious vegan-friendly quiche.
Conclusion:
Brussel sprout quiche is a delightful dish that celebrates the flavors of fall in a comforting and satisfying way. With its creamy custard filling, savory bacon, tender brussels sprouts, and tangy goat cheese, this quiche is a treat for the senses.
By following the step-by-step instructions and tips provided, you can easily create this flavorful quiche in your own kitchen and impress your friends and family.
Whether enjoyed for breakfast, brunch, or dinner, brussel sprout quiche is sure to become a favorite in your recipe collection. Embrace the season and indulge in the deliciousness of brussel sprout quiche today!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
