Transform a traditional quiche with the sweet, nutty and woodsy flavors of roasted Brussels sprouts for an elegant and tasty breakfast.
Preheat oven to 350°F. Lightly roll pie crust to increase diameter by about 1 inch. Transfer crust to glass or metal pie plate and gently press into bottom and sides of plate. Fold edges under and crimp with fingers. Place a piece of parchment paper onto the bottom of the crust and add pie weights or a handful of dried beans on top of parchment. Bake crust for about 15-18 minutes. Remove from oven and increase oven temp to 400°F. Remove parchment and pie weights from crust.
Spread sliced Brussels sprouts onto parchment or silicone mat lined baking sheet. Drizzle with olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 18-20 minutes or until Brussels sprouts are cooked through and crispy in places. Remove from oven.
In a large bowl, whisk together eggs, 1 1/2 cups milk, Swiss cheese, and remaining salt and pepper. Fold in roasted Brussels sprouts. Carefully pour milk mixture into crust and bake for 30 minutes or until center is set. If crust edge browns too quickly cover with aluminum foil.
Allow quiche to cool for 5-10 minutes before cutting and serving. Pair with an 8-ounce glass of milk and enjoy!
Recipe and photo by Emily Caruso of Jelly Toast
300 calories; 13 g fat; 5 g saturated fat; 110 mg cholesterol; 17 g protein; 31 g carbohydrates; 2 g fiber; 440 mg sodium; 445 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.
COPYRIGHT © CALIFORNIA MILK PROCESSOR BOARD. ALL RIGHTS RESERVED