Recipe for Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese

After spending a lifetime turning up my nose at Brussels sprouts (and all of the cruciferous vegetables), I'm kinda-sorta falling in like with them. It's not yet love, but it's definitely like. I've figured out that roasting, or shredding, or marinating Brussels sprouts brings out the natural sweetness I never knew they had. In this quiche, the sprouts hang out with bacon and cheese, creating a trifecta of textures and flavors that's irresistible. Served at room temperature, quiche makes a lovely light supper main dish, with a green salad on the side, and a glass of something bubbly to wash it all down. For a vegetarian version, simply leave out the bacon. For a gluten-free version, bake it without the crust.

Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese

From the pantry, you'll need: refrigerated pie crust, bacon, olive oil, thyme, eggs, fresh black pepper, nutmeg, grated or shredded cheese.

Serves 6-8.

Ingredients

1 9-inch refrigerated pie crust, or homemade crust
2 slices of bacon, chopped
2 tsp olive oil
1 small leek, white part only, washed and chopped
2 cups thinly sliced, shaved or chopped Brussels sprouts
2 scallions, finely chopped
1/4 cup chopped mushrooms (white or cremini)
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
1/2 cup lowfat or nonfat milk
Pinch of ground nutmeg
1/4 tsp fresh black pepper
7 oz shredded mild cheese (I use store-bought low-fat Italian cheese blend)
1/4 cup crumbled goat cheese

Directions

Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.

In a large nonstick skillet over medium heat, cook the chopped bacon until it is soft and starting to brown, but not crisp.

Reduce the heat to low. Add the olive oil, leek, Brussels sprouts, scallions, mushrooms and thyme, and cook, stirring occasionally, for 6-8 minutes to soften the vegetables. Remove the pan from heat, and set aside to cool for at least 10 minutes.

In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, nutmeg and black pepper. Add the cheeses, and stir to combine.

When the vegetable mixture has cooled slightly, stir it into the eggs.

Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.

[Printer-friendly recipe.]

More quiche for brunch or supper:
Asparagus, mushroom and sausage quiche
Lobster, corn and basil quiche
Red pepper, asparagus and spinach quiche
Zucchini, bacon and feta quiche
Leek and mushroom quiche

Other recipes that use these pantry ingredients:
Caramelized onion quiche, from Simply Recipes
Meat lovers quiche, from Barbara Bakes
Jalapeño popper quiche, from Closet Cooking
Chicken broccoli cheddar quiche, from Cinnamon Spice & Everything Nice
Classic quiche Lorraine, from Food Nouveau

Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese

From the pantry, you'll need: refrigerated pie crust, bacon, olive oil, thyme, eggs, fresh black pepper, nutmeg, grated or shredded cheese.

Serves 6-8.

Ingredients

1 9-inch refrigerated pie crust, or homemade crust
2 slices of bacon, chopped
2 tsp olive oil
1 small leek, white part only, washed and chopped
2 cups thinly sliced, shaved or chopped Brussels sprouts
2 scallions, finely chopped
1/4 cup chopped mushrooms (white or cremini)
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
1/2 cup lowfat or nonfat milk
Pinch of ground nutmeg
1/4 tsp fresh black pepper
7 oz shredded mild cheese (I use store-bought low-fat Italian cheese blend)
1/4 cup crumbled goat cheese

Directions

Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.

In a large nonstick skillet over medium heat, cook the chopped bacon until it is soft and starting to brown, but not crisp.

Reduce the heat to low. Add the olive oil, leek, Brussels sprouts, scallions, mushrooms and thyme, and cook, stirring occasionally, for 6-8 minutes to soften the vegetables. Remove the pan from heat, and set aside to cool for at least 10 minutes.

In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, nutmeg and black pepper. Add the cheeses, and stir to combine.

When the vegetable mixture has cooled slightly, stir it into the eggs.

Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.

[Printer-friendly recipe.]

More quiche for brunch or supper:
Asparagus, mushroom and sausage quiche
Lobster, corn and basil quiche
Red pepper, asparagus and spinach quiche
Zucchini, bacon and feta quiche
Leek and mushroom quiche

Other recipes that use these pantry ingredients:
Caramelized onion quiche, from Simply Recipes
Meat lovers quiche, from Barbara Bakes
Jalapeño popper quiche, from Closet Cooking
Chicken broccoli cheddar quiche, from Cinnamon Spice & Everything Nice
Classic quiche Lorraine, from Food Nouveau

Comments

What a nice recipe! I love Brussels sprouts, but I've never tried them in quiche before. Looks like a really tasty combination of flavors...

Sarah, everything tastes better with bacon -- even Brussels sprouts!

Lydia,
What a terrific combination of flavors--and yes, everything does taste better with bacon!