Shaved Brussels Sprouts Quiche

Every time I make a quiche, every time, my mind goes to the restored kitchen of a bed and breakfast, like this one. The one we dream about running when we’re old and grey, when our kids are young but grown, when a 10-inch quiche is too much for our table of two. I’ll stockpile handmade pie dough in the freezer and blind bake the crust each night. We’ll fill it with the freshest eggs and whatever else is in season. 

This post was created in an ongoing partnership with Roth Cheese, makers of handcrafted alpine-style cheeses made in Wisconsin. This month Roth is celebrating National Cheese Lover’s Day by giving away a YEAR OF CHEESE to one lucky person. Read more below or head over to rothcheese.com to enter!

In the depths of January, it’ll taste like this Shaved Brussels Sprouts Quiche with sweet red onions, fresh thyme, buttery Roth Havarti, and crispy bacon. It’ll taste like bright citrus and lightly sweetened whole milk yogurt and homemade granola, like lightly dressed greens and sparkling water and freshly roasted coffee.

Now you know our retirement plan. It’s either that or a wood-fired pizzeria. Only time will tell which type of pie we’ll be slicing.

Let’s talk about quiche for a quick second. They only seem to come out of my oven on special occasions, mostly because the crust needs a little forethought if you’re not an early riser, which I’m not. In that case, skip the crust and make a frittata the morning of. Feel free to do that with this recipe. Bake the frittata in the same pan used to saute the onions and brussels sprouts. But, for special occasions, bake that crust the night before for a quicker prep in the morning and guaranteed insurance for a soggy-bottom-free crust.

Before I turn you over to the recipe, my Wisconsin neighbors at Roth Cheese are giving away a whole year of free cheese in honor of National Cheese Lover’s Day, cheese to make this Shaved Brussels Sprout Quiche or that Grand Cru Apple Beer Bread or this Winter Cheese Board or even a Figgy Braided Danish. Head to rothcheese.com to enter. Contest ends January 20, 2020 at 9:00 am CST. Winner will be announced on January 20th. 

Print

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Shaved Brussels Sprouts Quiche




Yield: 10-inch quiche, about 6 servings







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Description

A delicious winter quiche recipe made with shaved brussels, sweet red onions, fresh thyme, buttery Roth Havarti, and crispy bacon. Roth Grand Cru would also be delicious here. The recipe is written for a 10-inch removable bottom tart pan with a 2-inch height. See additional notes below.

Ingredients
Crust

Favorite Single Crust Recipe

Filling

2–3 slices of your favorite bacon (about 1/4 c. once chopped)

2 tsp. olive oil

3/4 c. sliced red onion (about 1/4 of a red onion)

1 c. shaved brussels sprouts (about 5-6 small brussels)

1 tbsp. fresh thyme

1/2 tsp. kosher salt, divided

5 large eggs

1/2 c. whole milk

1/2 c. grated Roth Havarti

a couple cracks of pepper

Instructions

Make your favorite crust in advance. (You can find mine in The Minimalist Kitchen, page 242.) The night before, so you can sleep in, bake the crust. This is also known as blind baking and helps to prevent soggy bottom crust syndrome. On a lightly floured surface, roll out your single disk to 14-inches in diameter. Fold in quarters and transfer to a 10-inch removable bottom tart pan with a 2-inch height. Unfold and center within the pan, trimming excess only if needed. Place pan in the freezer to chill for 10 minutes. Meanwhile, preheat oven to 425°F. Before baking, prick the bottom and sides of the dough with a fork. Line the interior with crumpled parchment paper and fill with pie weights or dried beans to keep the crust from bubbling or shrinking. Place pan on a baking sheet and bake for 15 minutes. Remove the parchment and pie weights, and bake for 3 minutes more or until the bottom of the crust is cooked through. Remove from oven and allow to sit out overnight, uncovered.
The morning of, prepare the filling. Chop, shave, and prep the ingredients. Preheat oven to 350°F. In a cast iron skillet on low heat, cook bacon until crispy, flipping halfway through. Amount of time will vary depending on cut/thickness of the bacon. Remove to paper towels to absorb excess drippings, then roughly chop. Meanwhile, preheat a separate skillet over medium heat. Add the oil and onions and cook for about 5 minutes until slightly charred, stirring occasionally. Add in the brussels, thyme, and 1/4 teaspoon of the salt. Turn heat to medium-high and cook for 1-2 minutes to char. Remove from heat. 
In a large mixing bowl, whisk together the eggs, milk, remaining 1/4 teaspoon of salt, and a couple cracks of pepper until evenly combined. Stir in the bacon, charred vegetables, and cheese. Place the tart pan on a baking sheet if not already. Pour filling into the prebaked pie crust, being sure to evenly distribute. Bake for about 30 minutes or until the egg is cooked through. Let stand for 5 minutes before serving. To easily remove the sides of the tart pan, place the pan on bowl and allow the sides of the pan to gently fall. Carefully slide the quiche onto a cutting board and slice with a sharp serrated knife. I prefer to use a bread knife here. Happy brunching!








Notes

Do you really love bacon? Cook the bacon in the skillet first, then cook the onions and brussels in the leftover fat, removing all but about 2 teaspoons prior to sauteing. 

Dislike bacon? Skip it altogether or add in 1/4 cup roughly chopped smoked deli turkey or ham straight into the egg mixture. 

Short on time? Turn this into a frittata and skip the crust. In the recipe instructions, start with step 2.

Let’s talk Quiche pans. For years, I used the short, 11-inch removable bottom tart pan with the 1-inch lip, wrestling with problems like a shrinking crust and an overflowing filling. Then I got smart and went with the 10-inch removable bottom tart pan with the 2-inch lip. Those measurements are deceiving. The top width is a full 10 inches wide, while the bottom of the pan is 8.5 inches. If the crust shrinks a bit in this pan, I have room without having to worry about a filling overflow. With this pan, too, I’ve started letting my crust hang as high as they can, without trimming much. A rustic look. In fact, trimming seems to create more shrinkage in my kitchen. Think biscuits here. When you cut them, it helps them to rise. The same thing is happening with a frshly cut crust. Note: If you do not have this size tart pan, you’ll need to alter the baking time accordingly. A bigger pan will need less time to cook through, as the egg mixture depth will be thinner. A smaller pan will need a bit more time, as the egg mixture depth will be thicker. 

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Roth cheeses can be found in your grocer’s deli case and online via Instacart and Amazon Fresh. To find Roth Havarti near you, head this way for the store locator.

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