Roasted Brussels Sprout and Gruyere Quiche: Your Perfect Winter Savory Tart Recipe
There’s a special kind of magic that winter brings – a time for cozy gatherings, festive celebrations, and, of course, indulging in comforting food. While the season often beckons us towards decadent sweets, it’s also a prime time for celebrating the humble, yet incredibly versatile, brussels sprout. This elegant yet simple quiche marries the earthy sweetness of roasted brussels sprouts with the sharp, nutty notes of Gruyère cheese, all nestled in a perfectly flaky pie crust. It’s a dish that truly embodies the spirit of winter comfort, offering a delightful balance to all the holiday treats.
Embracing the Season: The Magic of Brussels Sprouts
‘Tis the season for indulgence, absolutely. But it’s also brussels sprouts season, and that gets me almost as excited as soft, chewy chocolate cookies and rich coffee toffee. For too long, brussels sprouts suffered from a bad reputation, often boiled into submission and left with an unappetizing bitterness. However, when roasted, these little green gems transform into something truly spectacular. Their natural sugars caramelize, bringing out a sweet, slightly nutty flavor that is simply irresistible. This method of preparation makes them a favorite in our household, even if my husband occasionally teases me with a playful, “Brussels sprouts again?” But I will not apologize for it! Besides, amidst all the delightful confections and heavy meals of this time of year, I’ve got to do something to balance out all the sweets with a hearty, vegetable-packed dish.
My love for brussels sprouts knows no bounds, and for good reason. They are not only delicious but also packed with nutrients, making this quiche a guilt-free indulgence. Roasting them until they are tender-crisp and beautifully browned brings out their best qualities, ensuring every bite of this quiche is bursting with flavor and wholesome goodness. It’s a testament to how simple ingredients, when treated with care, can create culinary masterpieces.
The Perfect Harmony of Flavors: Brussels Sprouts, Gruyère, and a Flaky Crust
This Roasted Brussels Sprout and Gruyère Quiche is a celebration of textures and tastes, combining so many of my favorite things into one harmonious dish. The star components – roasted brussels sprouts, sharp Gruyère cheese, and a flaky pie crust – come together to create a quiche that is both satisfying and surprisingly light. The roasting process for the brussels sprouts is key; it not only softens them but also develops deep, caramelized notes that are subtly sweet and incredibly flavorful, making them the perfect savory anchor for the quiche.
Gruyère cheese is another essential player in this recipe. Its distinct nutty, earthy, and slightly sweet flavor profile perfectly complements the roasted sprouts. As it melts into the creamy egg custard, it adds a luxurious depth and a wonderfully savory tang that elevates the entire dish. The richness of the cheese ensures a delightful contrast to the slight bitterness some might associate with sprouts, creating an irresistible pairing. And then there’s the crust: a truly great quiche demands a perfectly flaky, golden pie crust. I gave the crust recipe that accompanied this quiche a try, and I found it to be very similar in texture and quality to my favorite all-butter pie crust recipe. Whether you opt for a homemade creation or a high-quality store-bought option, a buttery, crisp crust is non-negotiable for that satisfying contrast against the creamy filling.
Versatility on Your Plate: Serving Quiche Anytime
One of the true beauties of quiche is its incredible versatility. It defies traditional mealtime boundaries, making it an ideal dish for any hour of the day. Serve it warm for a hearty breakfast, a delightful brunch centerpiece, a light lunch paired with a fresh salad, or a sophisticated dinner. Its ease of preparation makes it accessible for everyday cooking, yet its elegant presentation and complex flavors make it sophisticated enough for special occasions, such as a festive brunch party or even a memorable Christmas morning breakfast. Imagine the aroma of this freshly baked quiche filling your home on a chilly holiday morning, promising warmth and deliciousness.
This quiche is also an excellent make-ahead option. You can prepare the crust and even roast the brussels sprouts in advance, assembling and baking the quiche closer to serving time. Leftovers, if there are any, keep beautifully in the fridge and can be gently reheated, making it a fantastic meal prep solution for busy weeks. Its robust flavor profile ensures that it tastes just as good the next day, if not better, allowing the ingredients to meld further.
baking tip:How to Blind Bake Pie Crust for a Perfect Quiche
Blind baking, also known as pre-baking, your pie crust is a crucial step for many quiche recipes, especially those with a very wet filling. This process helps to partially or completely set the crust before the liquid filling is added, preventing the dreaded “soggy bottom” and ensuring a beautifully crisp and golden base. Here’s a detailed guide to achieving a perfectly blind-baked crust:
- Prepare Pie Crust: Begin by preparing your pie crust dough according to your chosen recipe. Ensure all ingredients are cold to prevent the butter from melting too quickly, which is essential for flakiness. Once the dough is ready, roll it out evenly and carefully transfer it to your pie dish or cake pan. Trim the edges to your desired length, typically about 1-2 inches beyond the rim, and tuck them into the pan to form a sturdy edge.
- Chill the Crust: This step is vital for preventing the crust from shrinking during baking. Place the pie crust in the pie dish into the freezer for at least 30 minutes. This solidifies the butter and relaxes the gluten, leading to a much more stable crust.
- Line and Weight: Once chilled, remove the crust from the freezer. Line the entire surface of the crust with parchment paper or greased foil. It’s important that the parchment or foil makes direct contact with the crust to prevent air pockets. Then, fill the lined crust completely with pie weights, dried beans, or uncooked rice. Make sure these weights reach all the way to the top of the pan, pressing gently into the sides to support the crust’s shape during baking. This prevents the sides from collapsing.
- First Bake (Weighted): Preheat your oven to 425°F (220°C). Bake the weighted crust for 20-25 minutes, or until the edges appear set and lightly golden. This initial bake starts to cook the crust and gives it structure.
- Second Bake (Unweighted): Carefully lift the parchment paper/foil along with the pie weights (or beans/rice) out of the crust. Return the crust to the oven and bake for an additional 5-10 minutes. Keep a close eye on it during this stage to ensure the bottom of the crust becomes fully set and achieves a light golden color without burning. This final bake ensures the very base is firm and ready for a wet filling.
- Cooling: Let the blind-baked crust cool completely on a wire rack before adding your quiche filling. Cooling prevents the filling from immediately soaking into a hot crust and helps maintain its crispness.
Mastering blind baking will dramatically improve the texture and overall quality of your quiches, ensuring a delightful crispness with every bite.
Crafting Your Perfect Quiche: The Recipe
Now that you’re well-versed in the virtues of this delightful winter quiche and the essential technique of blind baking, it’s time to dive into the full recipe. This comprehensive guide will walk you through each step, from preparing that exquisite flaky crust to assembling and baking the rich, savory filling. Follow these instructions closely, and you’ll soon be enjoying a masterpiece of a quiche, perfect for any meal or occasion. The blend of sweet roasted brussels sprouts, the sharp, melting Gruyère, and a creamy egg custard, all encased in a tender, golden crust, promises an unforgettable culinary experience.
Roasted Brussel Sprout and Gruyere Quiche
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Ingredients
For the crust:
- 1 cup all-purpose flour (120 grams)
- 1 cup cake flour (120 grams)
- ½ teaspoon salt
- 1 cup unsalted butter , cut into cubes (226 grams)
- 6 tablespoons ice cold water (90 ml)
For the filling:
- ¾ lb brussels sprouts , quartered (340 grams)
- 2 tablespoons olive oil
- 1 cup whole milk (237 ml)
- 1 cup heavy cream (237 ml)
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground pepper
- ⅛ teaspoon freshly grated nutmeg
- ⅓ cup minced onion (50 grams)
- 1 ⅓ cup shredded gruyere cheese (113 grams)
Instructions
To prepare the crust:
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Combine the flour, cake flour and salt in a large bowl. Add the butter and use two knives or a pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the cold water and mix until it comes together into a ball. It’s okay if it’s a little crumbly. Shape into a disk, cover with plastic wrap and chill in the fridge for at least 2 hours and up to 5 days.
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Preheat oven to 350° F. Line a round 9-inch x 2-inch cake pan with parchment paper (see Notes).
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On a lightly floured surface, roll out the pie crust into an approximate 12-inch circle. Transfer to the prepared cake pan. Trim edges to 2 inches and tuck into the pan. Place a well greased sheet of parchment paper directly on top of the surface of the crust. Fill with pie weights or dried beans or uncooked rice, making sure it’s filled all the way to the top of the pan.
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Bake for 20 minutes, or until crust is barely set. Remove the top piece of parchment and weights and bake until just barely golden brown, about 20 additional minutes. Let cool completely.
To make the filling and assemble the quiche:
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Increase oven temperature to 450°oven and roast until brussels sprouts are golden and slightly tender, about 20 minutes. Let them cool for about 5 minutes. Decrease oven temperature to 325° F.
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Whisk together the milk, cream, eggs, yolks, salt, pepper and nutmeg. Stir in the brussels sprouts. Sprinkle half of the cheese in the bottom of the crust. Pour the egg mixture on top, filling it all the way to the top (see Notes). Sprinkle the remaining cheese on top.
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Bake until quiche is set when jiggled and the top is browned slightly, about 1 hour. Let quiche cool at room temperature for about an hour before serving if possible. Store leftovers in the fridge.
Notes
NOTES
- You can also use a 9-inch pie pan. No need to line with parchment paper. This will give you a more traditional quiche look with a crimped edge.
- Depending on your pan and crust thickness, you could have slightly more filling than will fit. Do not overfill the crust, as it may spill over during baking. Discard any leftover egg mixture.
- For extra flavor, consider sautéing a clove of minced garlic with the onions before adding them to the filling.
- While this recipe calls for whole milk and heavy cream for a rich custard, you can experiment with half-and-half for a slightly lighter version without sacrificing too much creaminess.
- Serving suggestions: This quiche is wonderful on its own, but it truly shines when accompanied by a crisp green salad with a light vinaigrette. A side of roasted potatoes or a bowl of creamy tomato soup would also make for a complete and satisfying meal.
- Storing leftovers: Wrap any remaining quiche tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a low oven until warmed through.
Recipe adapted from Food and Wine.
Conclusion: A Winter Delight Worth Savoring
This Roasted Brussels Sprout and Gruyère Quiche is more than just a recipe; it’s an invitation to savor the rich, comforting flavors of winter. From the moment the brussels sprouts begin to caramelize in the oven to the creamy, cheesy filling setting perfectly within its golden, flaky crust, every step of preparing this quiche is a rewarding experience. It’s a dish that effortlessly transitions from a casual family meal to an impressive offering for holiday guests, always delivering on taste and elegance.
So, whether you’re a long-time admirer of brussels sprouts or looking for a delicious way to introduce them into your diet, this quiche offers a compelling argument for their seasonal appeal. The robust flavors and satisfying textures make it a true standout, proving that savory dishes can be just as exciting and cherished during the festive season as any sweet treat. Embrace the season, gather your ingredients, and enjoy the process of creating this truly completely delicious quiche. It’s a dish you’ll want to make again and again.