Happy New Year’s Eve!

Guess who’s back in Austin after spending time in Seattle (and off the internet) over the holidays? ME! (Duh.) Not only that, but I have a whole bonus week off over the New Year’s holiday because I’m starting an amazing new jooooob (!!!!!!!!) and my first day isn’t until January 6th. Looks like it’s time to catch up on some blogging! It’s also time to toast to 2014 with a river of champagne at Contigo’s New Years event tonight, but first: blogging.

So: let’s talk about quiche. I love quiche. It’s a little heavy, so I don’t have it on a regular basis, but it’s a real treat when I decide to go for it.

Before the holidays, my friend and fellow healthy food lover Anjuli sent me this recipe from Yes to Yolks; she has good taste, because of course it was right up my alley! I emailed the post to my mom and suggested we make a riff on this quiche while I was up visiting the fam. It was perfect because we were having a potato gratin (made with loads & loads of white cheese), roasted brussels sprouts, and asparagus for our Christmas dinner sides. Leftover issues = solved!

Of course, since I’ve never been known for restraint, I added in a bunch of extras – namely more cheese and more vegetables. Mom and I also used turkey bacon instead of “real” bacon, because that makes this quiche healthier, right? Suuuuure.

While we had this for a post-Christmas breakfast, it would also be a great way to celebrate New Year’s morning tomorrow. If you’ll be up for cooking, that is. I have a feeling my friends and I will be hitting up a Tex-Mex brunch somewhere (probably in our sweatpants). If your evening is less extravagant and you wake up feeling refreshed, give this one a go.

Gruyere Brussels Sprouts Quiche

Brussels Sprout, Gruyere, & Bacon Quiche

Original recipe from Yes to Yolks; additions + changes by yours truly

Ingredients:

9″ pie crust! My family uses the tried and true Betty Crocker recipe but feel free to use whatever you like best. You’ll want to bake this according to your fave recipe’s instructions and then follow the rest of the recipe:

1 cup brussels sprouts, trimmed and halved
½ cup steamed asparagus spears, cut into bite-size pieces
4 strips of turkey bacon, diced
1 tablespoon butter
1 large white onion, thinly sliced
1 teaspoon chopped fresh thyme leaves
½ cup grated Gruyère cheese
¼ cup grated Jarlsburg cheese
¼ cup grated Parmesan cheese
3 large eggs
1 cup heavy cream
¼ cup half & half
Salt and pepper
⅛ teaspoon freshly grated nutmeg

Heat your oven to 400°F. Spread the brussels sprouts out evenly on a sheet tray and drizzle with olive oil. Season with salt and pepper. Roast, shaking the pan occasionally, until they are crispy and starting to caramelize (about 15-20 minutes). Remove from oven and allow to cool slightly. Reduce the oven temperature to 375°F. (Or if you have leftover roast brussels sprouts from dinner, like we did, just reheat them in the oven for a few min and you’re good to go!)

In a sauté pan, crisp the bacon. Remove from pan using a slotted spoon and distribute evenly over the bottom of the pie crust (that you already baked, remember? 😉 ). Top with the roasted brussels sprouts.

Add the butter, sliced onions, and thyme to the pan and cook, stirring occasionally, until onions are soft and lightly caramelized, about 10 minutes. Scatter the onions and asparagus over the brussels sprouts in the pie crust and top with the grated cheeses.

In a large bowl whisk together the eggs, dairy, and nutmeg. (I like to use a little more nutmeg than required… but not too much more.) Season with salt and pepper and then pour the egg mixture over the other ingredients in the pie shell.

Bake for 40-45 minutes, or until the custard is set and the top is golden brown. Allow to cool for about 5-10 minutes before digging in!

Whole Brussels Sprouts Quiche

Between Rob, my mom, and myself, we embarrassingly polished off this bad boy in the course of two days. So I think it’s safe to say this holiday leftover quiche went over well…

0 comments on “Brussels Sprout + Asparagus Quiche”

Leave a Reply

Your email address will not be published. Required fields are marked *