savoury delights

leaving winter w/ brussels sprouts quiche

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Leaving winter… last weekend temperatures suddenly dropped below 0° C & some snow flakes filled the air: winter was back & stays w/ us this week. Nevertheless in a fortnight Easter is almost over & spring should easily push aside now the cold air.



I think it’s just the right moment for some delicious substantial quiche w/ the last winter vegetables. Brussels sprouts are on offer now & I roasted them to become the little stars of my quiche.

We start w/ roasting Brussels sprouts. Before we’ve to clean & trim the Brussels sprouts.

…& don’t forget to preheat the oven to 190° C w/ fan.



We mix the little balls w/ olive oil & salt & pepper, line a baking tray & distribute the little balls – off to the heat.

About half an hour later we’ll have roasted Brussels sprouts – crispy & soft at the same time.

…don’t forget to reduce the oven to 160° C w/ fan!



Let’s assemble the ingredients for the quiche…

We start w/ a ready-to-use yeast based quiche dough: we mix the flour w/ water & knead w/ an electric  handheld mixer until soft. The dough will be flattened w/ out rolling pin until large enough to fill the bottom of the springform & its edge.



We have:

  • a springform filled w/ quiche dough
  • roasted Brussels sprouts
  • Spring onions
  • South Tyrolean bacon
  • Gruyère
  • eggs
  • …& crème fraîche…




  • The roasted Brussels sprouts cover the bottom of the quiche.
  • The Gruyère is roughly grated.
  • Bacon & spring onions are chopped & fried in olive oil.
  • Crème fraîche is mixed w/ dried thyme & salt & pepper.

We mix the crème fraîche w/ the eggs, add bacon & onions & grated Gruyère… & pour the mess into the quiche!



About 45 min later we have a wonderful quiche at our hands…





leaving winter w/ brussels sprouts quiche
Grab the last brussels sprouts of the season & work them in quiche: we'll get a tasty substantial dish ready for any brunch or dinner.
Prep Time1 hour
Cook Time50 minutes
for the dough:
  • 1 x ready-to-use quiche dough flour mix w/ yeast
for the filling:
  • 500 g Brussels sprouts
  • 3-4 spring onions
  • 100 g South Tyrolean bacon in slices, then chopped
  • some olive oil
  • 400 g crème fraîche
  • 5 eggs
  • 150 g Gruyère roughly grated
  • 1 tsp dried thyme
  • salt & pepper to taste
  • springform 26 cm
how to:
  • Preheat the oven to 190° C w/ fan.
  • Line a baking tray w/ baking parchment.
  • Clean & trim the Brussels sprouts.
  • Mix the Brussels sprouts w/ olive oil & salt & pepper & arrange the brussels sprouts on the baking tray.
  • Roast in the oven for about 20-30 min until brown, crispy & soft; put aside.
  • Reduce the oven temperature to 160° C w/ fan.
  • In the meantime: Grate the Gruyère.
  • Fry the chopped spring onions & the bacon in some olive oil.
  • Oil the springform.
  • Mix the quiche dough w/ water, knead it & roll it out large enough to cover a springform bottom & its edge.
  • Fill in the Brussels sprouts for 1 layer on the bottom.
  • Mix crème fraîche & eggs w/ an egg whip.
  • Fold in the grated Gruyère.
  • Fold in the fried spring onions & the bacon.
  • Pour the mess into the springform.
  • Bake at 160° C w/ fan for about 45-55 min.
  • Let it cool for 5-10 min & open carefully the edge.
  • Transfer to the final plate when cooled down.
Prep Time: Includes the roasting of the Brussels sprouts.
Cook Time: It’s consequentially (!) only the time for the quiche.
The quiche is fine in the fridge for at least 2 days.
You can freeze the quiche (cut into pieces before freezing!) & reheat in the microwave.


(information on equipment)



Crispy & soft… w/ Brussels sprouts all over the bottom…
Gruyère & bacon cover the slightly bitter taste of the Brussels sprouts.


I admit: I like the crispy quiche edges – while my better half likes to discard them… meaning: more for me!




The businesswoman w/ too many office hours thinks

Another quiche… It’s the right quiche – warmed up in the microwave – when there are snow flakes outside… Even if the sky is blue & temperatures cross the freeze point… somewhat (like today!) this is really comforting!