brussels sprouts Archives - The Dreaming Foodie

I’ve said it before and I’ll say it again: isn’t quiche grand?

Every time I make it, I make two, so it lasts for days and days as delicious leftovers.

Greg and I have been so obsessed with this smoked salmon quiche since I first made it, but now, there is a new quiche in town: Brussels sprouts + smoked Gouda quiche.

Hearty Brussels sprouts come together with smoky, creamy Gouda cheese and fluffy eggs to make this fulfilling breakfast, lunch or dinner!

I started this quiche by slicing the sprouts thin. I wanted the sprouts to have the same caramelized flavor that these sprouts do, but didn’t want them to take as long, so slicing thin is key. I sauteed them with a shallot until just caramelized, and I have to say, that step really adds wonderful flavor to the baked quiche. The smoked Gouda is also really important to this dish. I have been going crazy over smoked Gouda. I bought a package of sliced smoked Gouda from Trader Joe’s a few weeks ago, and ever since I have been craving it all the time. Not only is it delicious just on its own, smoked Gouda pairs very well with Brussels sprouts. If you have never tried smoked Gouda cheese, you are in for a treat!

With just those two main ingredients in this quiche, it is very simple and easy to make. I made it for a Saturday morning breakfast and served it with sauteed potatoes and onions. What a great start to the weekend that was. We then ate it as lunch leftovers all week long.

I know it’s the time of year for sweets, sweets, sweets, but make sure to eat other food too! This quiche would be perfect to have on hand while planning or making food for a holiday celebration. It is quick to warm up, fulfilling and delicious.

Enjoy!

Brussels Sprouts + Smoked Gouda Quiche

2013-12-08 08:47:06

Write a review

Save Recipe

Ingredients

~20 large Brussels sprouts, sliced thin
1 shallot, sliced thin
Olive oil
Salt and pepper
10-12 eggs, depending on the size of your crust
1 1/4 cup milk
~ 6 ounces (or 1/3 of a pound) smoked Gouda cheese, shredded
2 prepared pie crusts, your favorite!

Instructions

Preheat oven to 350*.
Heat a tablespoon or two of olive oil in a pan over medium heat. Once hot, add the sliced shallot, stir and cook for a minute.
Add the sliced Brussels sprouts. Stir well, to coat all sprouts in oil, and cook over medium-high heat for about 15 minutes, or until sprouts are slightly caramelized and tender. Season with a small amount of salt and pepper, if desired. Let cool slightly.
Add half the sprouts to one pie crust and the rest to the other. Top each with equal amounts of shredded smoked Gouda.
Using your stand mixer (or a hand-held), beat together the eggs, milk and a large pinch each of salt and pepper. Beat until slightly fluffy. Pour the egg mixture into each quiche, dividing equally. Each quiche should be full. If not, beat more eggs and milk and add to the quiche.
Bake in the preheated oven for 40-50 minutes, or until an inserted knife comes out clean.
Enjoy!

Notes

The amounts provided above will make two quiches. If you only want one, use half the ingredients.

The Dreaming Foodie https://www.thedreamingfoodie.com/

Less than a week from now, we’ll be sitting around a table for one of my favorite meals of the year!

And these Brussels sprouts will be in front of me.

Greg and I have been cooking together for just about three years now. Over those three years, a few dishes have emerged as a specialty of his, and these sprouts are one of them.

Greg loves this vegetable and cooks it like a boss. Today, I’m sharing his recipe!

And really, his recipe is not even a recipe. He does it by taste and by smell and sound. He knows what we like and he makes them awesome. But for today, for you, I put these sprouts into a recipe. Because they are too good to not share.

This dish is simple. It requires few ingredients. It requires some chopping, some slicing and a little, but not much, attention for cooking. Here’s what you need:

Brussels sprouts
Shallots
Garlic
Olive oil
Salt and pepper

That’s it!

It is one of our favorite side dishes for the two of us, but we also love making it for groups. We have made it the last couple of Thanksgivings for my family, and this year will be no different.

We often talk about how Brussels are one of the most underrated veggies out there, and that is most likely due to many people having a bad Brussels experience. They were served Brussels that weren’t fresh, or that were simply boiled with no seasoning. If you are one of those people, a Brussels sprouts hater, this recipe could change your mind, I promise!

Part of the magic of cooking is how so few, simple ingredients can come together to taste so darn good. But this, this is a perfect example of that.

When simple Brussels sprouts and shallots come together and get caramelized together in a pan, it is nothing but pure magic. When you sprinkle a bit of salt and pepper on those sprouts and shallots, it’s even better. The taste is sweet and smoky. You want to just keep eating more and more and there is absolutely nothing wrong with that.

The recipe I give you today is somewhat loose. The amount of sprouts you need is dependent on a couple of things – 1) how many people are eating and 2) how hungry those people are.

When making this for just Greg and I for a side dish for a normal dinner, I usually buy 10 Brussels sprouts for each of us.

For every two servings of Brussels sprouts (so in our case, for every 20 sprouts) I use 10 shallots. Yes, 10. It sounds like a lot and it will look like a lot, but the shallots are what make this dish. They get caramelized and sweet and flavorful and as I always say, the more shallots, the better! When you slice them up, you will feel like you have just as many shallots as sprouts, and that’s okay!

Now, Greg and I are big eaters (especially Brussels sprouts eaters!) so this may sound like too many for you. Or not enough! Use your best judgement on how many sprouts each person could eat when making this.

If you are making this for a large Thanksgiving-like meal where there are tons of other side dishes, then you can probably plan for less Brussels per serving, maybe 5-7 sprouts per person. You can also plan to use less shallots. It would be unreasonable to use 80-100 shallots to serve a large group of people, in my opinion (but go for it if you want!).

Have questions about making these for a large group? Leave a question in the comments section!

If you’re still searching for a simple, no-fuss veggie for your Thanksgiving meal, give these a try! They are always a crowd pleaser. Or maybe, you’re just looking for a simple and delicious way to eat Brussels sprouts any night of the week. These are for you, too! Enjoy!

Favorite Brussels Sprouts

2013-11-20 18:16:49

Write a review

Save Recipe

Ingredients

Brussels sprouts (I usually do 7-10 per person, depending on the size)
Shallots (For every 15-20 Brussels sprouts, I do 10 shallots)
Fresh garlic, minced (2 large cloves for every 15-20 Brussels sprouts)
Olive oil
Salt and pepper

Instructions

Cut Brussels sprouts in half and rinse. Thinly slice the shallots.
Add about 2 tablespoons of olive oil to a large pot or pan over medium to medium-high heat. Once hot, add the minced garlic and stir.
Add the sliced shallots and a pinch of salt to the pan and stir. Cook shallots over medium heat, stirring every so often, for about five minutes, or until slightly softened and browned.
Add Brussels sprouts to the pan and stir. Cook sprouts over medium heat, covered but stirring frequently so that they don't burn, for 15-20 minutes. Add oil to the pan as needed. I usually add more oil 1-3 times during cooking, so that the sprouts don't burn and stick. Brussels should get browned, caramelized and soft.
Season with salt and pepper, to taste.

Notes