The best thing about quiche is their ability to taste just as good reheated as they do fresh from the oven. I love quiche, which of course, if you are following my blog you already know that. A classic dish made popular in the 1970’s, is so simple and yet can be the star of an elegant brunch or quick mid week supper.
Very often, quiche is thought of as ‘taboo’ due to all the fat it may contain. When you think about it, pizza is full of fat and we certainly don’t stop eating it. Quiche is totally customizable in terms of how healthy you want to make it.
As far back as I remember, I have always enjoyed ‘all things vegetable’. My mother grew a large garden on the farm, so vegetables always played a big part in our family meals.
Brussels sprouts seem to be an unlikely ingredient for quiche. It is one of those vegetables most people either love or hate. My husband, Brion, kind of ‘sits on the fence’ when it comes to both quiche and brussels sprouts. So I derived a plan to help make it work. I thought if I make the crust from rice, which he loves, that would be a good start. The sliced brussels sprouts, wild mushrooms and onions are all sauteed first to bring out the natural flavors. Add some bacon and Gouda cheese — what’s not to love?!
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- 2 1/2 cups (380 gm) cooked rice (white OR brown)
- 1/4 cup (30 gm) Gouda cheese, shredded
- 1 egg, beaten
- 1/2 green onion, sliced
- 1/8 tsp EACH smoked paprika, garlic powder, vegetable salt
- 3 rashers bacon, cooked & chopped
- 220 grams cleaned brussels sprouts, sliced (300 gm uncleaned)
- 454 grams wild mushrooms, sliced
- 1/2 medium onion, minced
- 1 cup (120 gm) Gouda cheese, shredded
- 2 large eggs
- 1 cup half & half cream
- 1 tsp salt
- 1/2 tsp herbs de provence OR thyme
- 1/2 tsp pepper
Ingredients
Rice Crust
Filling
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- Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a baking dish & bake for 15-20 minutes.
- In a saucepan, cook bacon until nearly crisp. Remove bacon to a paper towel. Add sliced brussels sprouts, mushrooms & onions to bacon drippings; saute until until tender-crisp. Blot veggies on paper towel.
- Preheat oven to 350 F. Layer bottom of rice crust with vegetables, bacon & cheese. Whisk together eggs, half & half & seasonings. Pour egg mixture carefully over veggies, bacon & cheese. Bake 40 minutes. Quiche should be puffy & golden & set in the middle.
- For extra flavor you may prefer to roast the brussels sprouts instead of sauteing them.
- Don't hesitate to use the cheese or cheese combo of your own choice instead of the Gouda in this recipe.