We know that Brussels sprouts are divisive at best, but we think that’s probably because so many people are eating them the wrong way. They should be tender, but still have a bite to them, and they should taste nutty and bright. They should definitely not be mushy and reminiscent of musty gym socks. If they’re prepared with a little bit of care and not overcooked, they’re totally delightful. And they’re extra delightful when they’re blanketed in cream and cheese and baked into a quiche.
The sprouts here remain tender but not mushy (you should boil them until they’re just tender before putting them in the quiche so they don’t get overcooked while baking) and their flavor goes so well with the Gruyere cheese. Gruyere is a hard aged cheese that has a nutty quality to it and it brings out that nice nutty flavor in the sprouts as well, but regular ol’ Swiss cheese would be a totally fine substitute. Or any other cheese that you particularly like, for that matter.
- 1 9-inch pie crust
- 3 cups of Brussels sprouts, trimmed and outer leaves removed
- 1 1/2 cups heavy cream or half-and-half
- 1 cup Gruyere or Swiss cheese, grated
- 3 eggs
- A pinch (1/8 teaspoon) of nutmeg
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 425°F. To start, blind bake your crust: place pie crust in the pie plate and prick all over with a fork, or line with parchment paper and fill with pie weights. Bake until barely golden, 12-15 minutes. Remove and set aside. Remove parchment and pie weights, if using.
- Meanwhile, bring a large pot of salted water to a boil and cook Brussels sprouts until just tender, about 5 minutes.
- Arrange Brussels sprouts evenly across the bottom of the pie crust, standing up on end. Sprinkle grated cheese evenly over the top.
- In a large bowl, whisk together eggs, cream or half-and-half, and nutmeg. Season with salt and pepper and pour over Brussels sprouts and cheese.
- Reduce heat to 375°F and bake until puffy and golden brown, 25-30 minutes. Enjoy!