The Brussels sprouts quiche is a tasty and original idea to bring to the table an often underrated ingredient. The sprouts, with their slightly sweet and bitter taste, perfectly complement the savoriness of the bacon and the creaminess of the egg and cream filling.
Perfect as a main dish, a one-dish meal, or for a savory buffet, this quiche is easy to prepare and ideal to bring to work or for a winter picnic. A rustic yet refined recipe, perfect for highlighting seasonal vegetables.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Autumn, Winter
Ingredients for preparing the Brussels Sprouts and Bacon Quiche
- 1 roll puff pastry
- 4 eggs
- 10.5 oz Brussels sprouts
- 3.5 oz diced bacon
- 1 onion
- 1/2 cup cooking cream
- 2.6 oz cheese (or grated mozzarella)
- 1 pinch nutmeg
- 1 tbsp breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools for preparing the Brussels Sprouts and Bacon Quiche
- Mold
- Pot
- Pan
- Bowl
- Hand whisk
- Knife
- Cutting board
How to prepare the Brussels Sprouts and Bacon Quiche
Clean the Brussels sprouts, remove the tougher outer leaves, cut them in half and boil them in lightly salted water for about 4 minutes. Drain well and let cool.
Finely chop the onion and sauté it in a pan with a dash of olive oil. Add the diced bacon and let it flavor for a few minutes.
In a large bowl, beat the eggs with the cream, add the grated cheese, nutmeg, and a pinch of salt and pepper.
Line the mold with the puff pastry, making sure it adheres well to the edges.
Sprinkle the bottom with a tablespoon of breadcrumbs: it will help absorb excess moisture and keep the base crispy.
Distribute the sprouts in the mold, add the onion and bacon, then pour the egg mixture evenly.
Bake in the oven at 356°F (180°C) for about 40 minutes, until the surface is golden and the quiche is well set.
Remove from the oven and let it rest for 10 minutes before slicing and serving.
Storage
The Brussels sprouts quiche can be stored in the fridge for 2-3 days, sealed in an airtight container. It can be frozen, preferably already portioned, or it can be enjoyed cold or reheated in the oven or air fryer.
Useful Tips
If you want a lighter version, replace the cream with Greek yogurt or sifted ricotta.
For a more rustic base, use whole wheat pastry.
Add some chopped walnuts for a crunchy touch.
Variants
Vegetarian: replace bacon with sautéed mushrooms or sun-dried tomatoes.
More cheesy: add cubes of scamorza or provolone cheese.
More flavorful: use gorgonzola instead of grated cheese.
FAQ (Questions and Answers)
Can I use shortcrust pastry instead of puff pastry?
Yes, shortcrust pastry is perfect and will make the quiche less flaky but more compact.
Can I skip boiling the sprouts?
Better not: a brief boil makes them more tender and digestible.
Is it suitable for a buffet?
Absolutely yes, you can cut it into cubes once cold.
