Eggs 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

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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/

More quiche for you!

This one was good. I think the best one ever. Pesto + cheese + heirloom tomatoes = an unbelievable combination. One that I would put in pasta. Why not in a quiche?

I’ve said it before but I just love making quiche and having it around because it is good for any meal.

Serve it with some form of potato for a nice weekend breakfast, on it’s own for lunch or with a big green salad for dinner.

It just works!

I usually make two quiches at a time and eat them for various meals all throughout the week.

And, I use frozen store-bought crust. I wish I was making my own, but I’m just not there yet. Does anyone have a super simple homemade crust recipe? Please share — I’d love to give it a try.

Now, for this quiche, you definitely have to like pesto to enjoy it. I made this once and put 1/2 cup of pesto in it. The pesto flavor was prominent. I did enjoy it, but the next time I made it I put 1/3 cup of pesto in it, just to see how that would turn out. It was good too and much less strong on the pesto taste. So, in the ingredients list I said to add 1/3 – 1/2 cup of pesto, depending on your taste for it! It’s good either way, just choose how strong you want it to be!

Also, as far as assembling the quiche. The first time I made it, the order I went in was first crust (obviously), pesto, tomatoes, cheese, egg. The second time I went crust, pesto, cheese, egg and then tomatoes. I reversed the order of egg and tomato. I definitely enjoyed the second try better as far as order, with the egg going before the tomatoes — the tomatoes on top. That is what I put in the directions.

I hope that you get to make and enjoy this simple, delicious quiche!

Ingredients:
*This is what I used for one quiche. Can easily be doubled, tripled, etc.
1 9-inch pie crust (I used a frozen store-bought one)
4 eggs
1/2 cup milk (I used coconut)
1/3 – 1/2 cup pesto
3/4 cup mini heirloom tomatoes, sliced
1/3 cup finely grated parmesan cheese

Preheat oven to 350*.

Start by slicing the tomatoes. I took each mini heirloom tomato and sliced it lengthwise into thirds.

Crack the eggs into a large bowl. Whisk the eggs well. Add the coconut milk (or regular milk) and whisk well again until the milk is incorporated.

Spoon the pesto into the bottom of the pie crust. Using the back of a spoon, gently smooth it over the bottom of the crust. Sprinkle the cheese over the pesto. Pour the eggs over the cheese. At this point, I took the whisk I used to mix the eggs and very gently stirred the egg mixture in the crust. I did not want to incorporate all of the ingredients, just wanted to make sure they cooked together a bit. Last, place the tomatoes slices over the eggs. The tomatoes should cover the entire top of the quiche.

Place the quiche in the preheated oven and bake at 350* for 10 minutes. Increase the heat to 400* and bake for another 30-40 minutes, or until an inserted knife comes out clean.

*This will be best if you let if cool for about 20 minutes before eating. It will be watery/runny straight from the oven. The longer you let it cool, the better it will be. It makes excellent leftovers because once you warm it up in the microwave, it doesn’t get runny again.

Enjoy!

Notes:
-I made this once and used 1/2 cup of pesto and another time I used 1/3 cup of pesto. It was good both times. The pesto amount is definitely flexible — the point of it is to add flavor — so add as much or as little depending on your love (or not) of it.

-If you can’t find mini heirloom tomatoes (I feel like I was lucky!) just used grape or cherry tomatoes. Or any tomatoes you have!

-You can use any type of milk that you like! It doesn’t have to be coconut.

-It seems to me that the time in the oven for quiche is very variable. The first time I made this quiche it took 35 minutes total. The second time it took 50 minutes total. I bake it on on a lower temperature at first, just to get it started without being too hot right away. Once you increase the heat to 400*, I would start checking it after 30 minutes.

-Again, this is best if you let if cool before eating. It is watery/runny right out of the oven. It reheats in the microwave very well.