Brussels sprout quiche with goat cheese: A holiday hit
Christmas is just around the corner, and you might be starting to plan your menu. Though, this Brussels sprout quiche with goat cheese tastes wonderful any time of year. It will appease vegetarians and non-vegetarians alike, and the pretty quiche is a beautiful eye-catcher on the dining table.
Brussels Sprout Quiche with Goat Cheese
Brussels sprouts are full of vitamins, minerals, and antioxidants. They are not only healthy but also incredibly versatile. In our Brussels sprout quiche with goat cheese, sprouts are the star of the show: tender, nutty, and perfectly complemented by refreshingly crunchy pomegranate seeds, for a splash of color.
Our recipe uses a classic shortcrust pastry, which is buttery yet stable enough to hold the filling. The preparation is straightforward: cold butter, flour, and an egg—that’s almost all you need. It’s important to chill the dough after kneading. This makes it particularly tender and crispy. For the filling, sauté Brussels sprouts together with red onions in olive oil until they are slightly caramelized. You then place this mixture on the pre-baked crust and pour a velvety egg and cream mixture over it. Don’t forget the goat cheese! Simply place the creamy cheese slices on top.
After baking, decorate your creation with fresh pomegranate seeds and, if you like, a few sprigs of rosemary. Let the feasting begin! The quiche is light, filling, and yet not as heavy on the stomach as a roast. It goes perfectly with side dishes such as a winter salad, roasted vegetables, or a festive cocktail. It can be prepared wonderfully in advance, so you have to spend less time in the kitchen during the holidays.
If you liked our Brussels sprout quiche with goat cheese, try our zucchini quiche, tomato and feta quiche, or quiche Lorraine, the mother of all quiches!
Brussels Sprout Quiche with Goat Cheese
Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ cup butter cold, cubed
- 1 egg
- 1 pinch salt
- 1-2 Tbsp cold water
For the filling:
- 10 oz Brussels sprouts
- 1 Tbsp olive oil
- 1 red onion
- Salt, pepper and nutmeg to taste
- 3 eggs
- 1 cup heavy cream
- ¼ cup milk
- 1 tsp Dijon mustard
- 5 ½ oz goat cheese
To garnish:
- ¼ cup pomegranate seeds
Instructions
- Preheat the oven to 350°F
- Place the flour, cold butter (cut into small pieces), egg, and salt into a bowl. Quickly knead the ingredients into a smooth dough. If the dough is too dry, add 1-2 tablespoons of cold water. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Remove the outer leaves of the Brussels sprouts and halve the sprouts. Heat the olive oil in a pan and sauté the Brussels sprouts with the sliced red onion over medium heat for about 5 minutes, until lightly browned. Season with salt and pepper.
- Roll out the dough on a floured surface and place it in a quiche or round springform pan. Prick the bottom several times with a fork, line with parchment paper, and weigh it down with dried beans or pie weights. Pre-bake the crust in the preheated oven for about 10 minutes.
- Whisk the eggs with the heavy cream, milk, and Dijon mustard. Season the mixture with salt, pepper, and a pinch of nutmeg.
- Spread the sautéed Brussels sprouts and onions evenly over the pre-baked crust. Pour the egg and cream mixture over the vegetables. Arrange the goat cheese slices on top.
- Bake the quiche at 350°F for another 30 minutes, or until the filling is set and the surface is lightly golden brown.
- Remove the quiche from the oven and let it cool briefly. Garnish with pomegranate seeds.
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