The Pioneer Woman Tasty Kitchen
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Brussels Sprout-Bacon Quiche

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Level: Intermediate

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Description

I love Brussels sprouts with bacon, and they complement one another perfectly in this quiche. I used my food processor to shred the Brussels sprouts, which definitely sped things up. I would recommend using the slicing function on yours if you have one to save time. You can also use it to grate the cheese with just a rinse in between since everything is going in the same dish.

Ingredients

  • 1 whole Medium Shallot, Diced
  • 1 Tablespoon Olive Oil
  • A Few Generous Handfuls Of Brussels Sprouts, Thinly Sliced
  • Salt And Freshly Ground Black Pepper
  • 2 slices Thick Bacon, Cut Into Squares
  • 6-½ ounces, weight Fontina, Shredded
  • Pie Crust, Partially Baked In A 10-inch Pan
  • 1 cup Heavy Cream
  • ½ cups Milk
  • 4 whole Large Eggs

Preparation

1. Saute the shallot in the olive oil until softened over medium high heat. Add the Brussels sprouts and saute until just tender but still bright green. Season with salt and pepper, and set aside.

2. Saute the bacon over medium heat until crispy. Drain well on paper towels.

3. Sprinkle the Fontina cheese over the bottom of the pie crust. Spread on the Brussels sprouts, and then top with the bacon pieces.

4. Whisk together the cream, milk, and eggs. Season with salt and pepper. Pour the custard mixture carefully over the quiche filling, and even everything out with a rubber spatula.

5. Bake at 375 degrees until puffed and brown, and until a knife comes out mostly clean (30-45 minutes depending on your pan size).

2 Comments

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delacy14 on 3.2.2011

So good. Intermediate is a good level for it though.

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delacy14 on 3.2.2011

This is seriously the best.quiche.ever.

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