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Brussel Sprout Quiche Copycat Recipe

Brussel Sprout Quiche Recipe

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.
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Author: Lori Walker, MS, RD
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 350kcal


  • Food processor
  • mixing bowl
  • baking dish


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


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!


  • 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.
Keyword: Brussel Sprout Quiche Recipe