I’ve said it before and I’ll say it again: isn’t quiche grand?
Every time I make it, I make two, so it lasts for days and days as delicious leftovers.
Greg and I have been so obsessed with this smoked salmon quiche since I first made it, but now, there is a new quiche in town: Brussels sprouts + smoked Gouda quiche.
Hearty Brussels sprouts come together with smoky, creamy Gouda cheese and fluffy eggs to make this fulfilling breakfast, lunch or dinner!
I started this quiche by slicing the sprouts thin. I wanted the sprouts to have the same caramelized flavor that these sprouts do, but didn’t want them to take as long, so slicing thin is key. I sauteed them with a shallot until just caramelized, and I have to say, that step really adds wonderful flavor to the baked quiche. The smoked Gouda is also really important to this dish. I have been going crazy over smoked Gouda. I bought a package of sliced smoked Gouda from Trader Joe’s a few weeks ago, and ever since I have been craving it all the time. Not only is it delicious just on its own, smoked Gouda pairs very well with Brussels sprouts. If you have never tried smoked Gouda cheese, you are in for a treat!
With just those two main ingredients in this quiche, it is very simple and easy to make. I made it for a Saturday morning breakfast and served it with sauteed potatoes and onions. What a great start to the weekend that was. We then ate it as lunch leftovers all week long.
I know it’s the time of year for sweets, sweets, sweets, but make sure to eat other food too! This quiche would be perfect to have on hand while planning or making food for a holiday celebration. It is quick to warm up, fulfilling and delicious.
- ~20 large Brussels sprouts, sliced thin
- 1 shallot, sliced thin
- Olive oil
- Salt and pepper
- 10-12 eggs, depending on the size of your crust
- 1 1/4 cup milk
- ~ 6 ounces (or 1/3 of a pound) smoked Gouda cheese, shredded
- 2 prepared pie crusts, your favorite!
- Preheat oven to 350*.
- Heat a tablespoon or two of olive oil in a pan over medium heat. Once hot, add the sliced shallot, stir and cook for a minute.
- Add the sliced Brussels sprouts. Stir well, to coat all sprouts in oil, and cook over medium-high heat for about 15 minutes, or until sprouts are slightly caramelized and tender. Season with a small amount of salt and pepper, if desired. Let cool slightly.
- Add half the sprouts to one pie crust and the rest to the other. Top each with equal amounts of shredded smoked Gouda.
- Using your stand mixer (or a hand-held), beat together the eggs, milk and a large pinch each of salt and pepper. Beat until slightly fluffy. Pour the egg mixture into each quiche, dividing equally. Each quiche should be full. If not, beat more eggs and milk and add to the quiche.
- Bake in the preheated oven for 40-50 minutes, or until an inserted knife comes out clean.
- The amounts provided above will make two quiches. If you only want one, use half the ingredients.