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.
INGREDIENTS
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
PREPARATION
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!