A simple yet elegant wintertime quiche filled with roasted brussels sprouts and sharp gruyere cheese.
My love for brussels sprouts knows no bounds, and my husbands teases me about it all the time— “Brussels sprouts again?” But I will not apologize for it and besides, I gotta do something balance out all the sweets this time of year.
This quiche combines so many of my favorite things— roasted brussels sprouts, sharp gruyere cheese, and flaky pie crust. It’s light and packed with fabulous flavor. I gave the crust that accompanied the recipe a try, and it was very similar to my favorite all-butter pie crust recipe. Feel free to use either.
The beauty of quiche is you can serve it anytime, breakfast, lunch or dinner! It’s easy enough to make for any occasion, but sophisticated for a brunch party or even Christmas morning.
baking tip:How to Blind Bake Pie Crust
Baking your pie crust until it is partially or completely set helps keep the bottom of the crust from getting soggy while it bakes. This is particularly helpful in recipes with a very wet filling. Here’s how to do it:
- Prepare pie crust according to recipe instructions.
- Transfer pie crust to pie dish and freeze for at least 30 minutes.
- Line with parchment paper or greased foil and fill completely with pie weights or dried beans.
- Bake at 4250 degrees for 20-25 minutes, or until edges appear set.
- Lift parchment/foil and beans out of crust and bake for 5 minutes more until bottom is set.
- Let cool or use immediately.
Roasted Brussel Sprout and Gruyere Quiche
For the crust:
- 1 cup (120 grams) all-purpose flour
- 1 cup (120 grams) cake flour
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, cut into cubes
- 6 tablespoons (90 ml) ice cold water
For the filling:
- 3/4 lb (340 grams) brussels sprouts, quartered
- 2 tablespoons olive oil
- 1 cup (237 ml) whole milk
- 1 cup (237 ml) heavy cream
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup (50 grams) minced onion
- 1 1/3 cup (113 grams) shredded gruyere cheese
To prepare the crust:
- Combine the flour, cake flour and salt in a large bowl. Add the butter and use two knives or a pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the cold water and mix until it comes together into a ball. It's okay if it's a little crumbly. Shape into a disk, cover with plastic wrap and chill in the fridge for at least 2 hours and up to 5 days.
- Preheat oven to 350 degrees F. Line a round 9-inch x 2-inch cake pan with parchment paper (see Notes).
- On a lightly floured surface, roll out the pie crust into an approximate 12-inch circle. Transfer to the prepared cake pan. Trim edges to 2 inches and tuck into the pan. Place a well greased sheet of parchment paper directly on top of the surface of the crust. Fill with pie weights or dried beans or uncooked rice, making sure it's filled all the way to the top of the pan.
- Bake for 20 minutes, or until crust is barely set. Remove the top piece of parchment and weights and bake until just barely golden brown, about 20 additional minutes. Let cool completely.
To make the filling and assemble the quiche:
- Increase oven temperature to 450 degrees F. Toss the brussels sprouts with the olive oil and spread evenly on a sheet pan. Place in the oven and roast until brussels sprouts are golden and slightly tender, about 20 minutes. Let them cool for about 5 minutes. Decrease oven temperature to 325 degrees F.
- Whisk together the milk, cream, eggs, yolks, salt, pepper and nutmeg. Stir in the brussels sprouts. Sprinkle half of the cheese in the bottom of the crust. Pour the egg mixture on top, filling it all the way to the top (see Notes). Sprinkle the remaining cheese on top.
- Bake until quiche is set when jiggled and the top is browned slightly, about 1 hour. Let quiche cool at room temperature for about an hour before serving if possible. Store leftovers in the fridge.
- You can also use a 9-inch pie pan. No need to line with parchment paper.
- Depending on you pan and crust, you could have slightly more filling than will fit. Do not overfill the crust, discard any leftovers.
Have you tried this recipe?
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Sweet Potato Kale Coconut Curry Soup by Kitchen Confidante
Brussels with Candied Nuts by Oh Sweet Basil
Pomegranate Martini by Foodie Crush
Kale and Collard Green Gratin by Vintage Mixer
Orange Cranberry Bread by Two Peas and Their Pod
Roasted Butternut Squash Dip by Cafe Johnsonia
Winter Squash Tamale Pie with Harissa by Climbing Grier’s Mountain
Butternut Squash Casserole with Sausage and Sage Breadcrumbs by The Law Student’s Wife
Dixie Salad with Pomegranates by Bless the Mess
Balsamic Glazed Butternut Squash & Endive Salad by Project Domestication