Good Food And Treasured Memories

Brussels Sprouts & Wild Mushroom Quiche

CourseBrunch, Lunch, Main Dish
CuisineAmerican, French, German

Servings

4-6

Servings

4-6

Ingredients

Rice Crust

2 1/2cups (380 gm) cooked rice (white OR brown)
1/4cup (30 gm) Gouda cheese, shredded
1 egg, beaten
1/2 green onion, sliced
1/8 tsp EACH smoked paprika, garlic powder, vegetable salt

Filling

3rashers bacon, cooked & chopped
220grams cleaned brussels sprouts, sliced (300 gm uncleaned)
454grams wild mushrooms, sliced
1/2medium onion, minced
1 cup (120 gm) Gouda cheese, shredded
2large eggs
1cup half & half cream
1tsp salt
1/2tsp herbs de provence OR thyme
1/2tsp pepper

Instructions

Rice Crust

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.

Filling

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.

Recipe Notes

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.