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Brussels Sprout and Bacon Quiche Recipe


This is a yummy pie with green veggies and bacon. It's like a pizza, but with a soft middle and a crunchy edge. You mix eggs, cream, cheese, and bacon, then bake it until it's all warm and bubbly.


1 sheet (375 g) of Puff Pastry
3 Eggs
200 g Heavy Cream
1 Garlic Clove, minced
150 g Gruyère Cheese, shredded
50 g Parmesan Cheese, grated
100 g Bacon, chopped
300 g Brussels Sprouts, thinly sliced
1 Tbsp Olive Oil
1 Tsp Dijon Mustard
1 Tbsp Balsamic Vinegar
Salt and Pepper to taste


Preheat the oven to 190°C (375°F).
Unroll the puff pastry onto a baking sheet lined with parchment paper. Score a 2cm border around the edges and prick the center with a fork.
In a bowl, whisk together 2 eggs, heavy cream, minced garlic, salt, and pepper.
Stir in the shredded Gruyère and half of the grated Parmesan into the egg mixture.
Pour the mixture over the pastry, staying within the scored border.
Bake the pastry for 15 minutes until the filling is set and the edges are golden brown.
While the pastry bakes, cook the chopped bacon in a pan over medium heat until crispy. Remove bacon and set aside.
In the same pan, add the olive oil and sauté the sliced Brussels sprouts until tender and slightly caramelized.
In a small bowl, mix together the Dijon mustard and balsamic vinegar. Toss the Brussels sprouts in the dressing.
Remove the tart from the oven, sprinkle the cooked bacon and Brussels sprouts over the top, and add the remaining Parmesan cheese.
Return the tart to the oven and bake for an additional 10 minutes.
Let the quiche cool for a few minutes, then cut into portions and serve.

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