Roasted Brussels Sprouts And Gruyère Quiche. New Music From Banners.


Q: Why do pencils shave?
A: To look sharp.

laughing puppets

Those puppets or whatever the heck they are…scarier than the joke!

How about some completely unscary quiche?

A deep dish flaky crust holds a creamy, cheesy filling studded with roasted Brussels sprouts. Because the quiche is so deep, it takes at least an hour and a half to bake. Be sure to plan accordingly or your family will be eating at midnight like mine did. (Exaggerating, but we ate really late because I didn’t read the recipe all the way through!)

The quiche can be made ahead and reheated, which makes it perfect for brunch.
Roasted Brussels Sprouts And Gruyère Quiche


1 cup all-purpose flour
1 cup cake flour
1/2 teaspoon kosher salt
8 oz chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons ice water
3/4 pound Brussels sprouts, quartered
2 tablespoons extra-virgin olive oil
1 1/2 cups milk
1 1/2 cups heavy cream
4 egg yolks
3 eggs
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup thinly sliced green onions
4 ounces shredded Gruyère cheese (1 1/3 cups)


1. To make the pastry crust, in a food processor pulse both flours with the salt. Add the butter and pulse until the mixture resembles coarse meal. Drizzle the ice water on top and pulse until the dough just comes together. Turn the dough out onto a work surface and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.

2. On a lightly floured work 
surface, roll out the dough to a 14-inch round, 1/4 inch thick. Gently place the dough round into a 9-inch round, 2-inch-deep cake pan. Do not trim the overhanging dough. Refrigerate until firm, about 30 minutes.

3. Preheat oven to 350°F.

4. Line the pastry with parchment paper and fill with pie weights. Bake for 20 minutes, until barely set. Remove the parchment and pie weights. Bake for 15 to 20 minutes, until lightly browned. Let cool on a rack.

5. Increase the oven temperature to 425°F.

6. On a rimmed baking sheet, toss the Brussels sprouts with the olive oil. Roast in the oven for about 20 minutes, tossing once, until browned and tender. Let cool, then coarsely chop.

7. Reduce the oven temperature to 325°F.

8. In a bowl, whisk the milk with the cream, egg yolks, eggs, salt, and pepper. Stir in the Brussels sprouts and green onions.

9. Sprinkle the Gruyère in the crust and pour the filling on top.

10. Set the cake pan on a foil-lined baking sheet (Be sure to do this! My quiche overflowed a bit and would have made a mess in the oven.).

11. Bake the quiche for about 1-1/2 hours, until set. Transfer to a rack and let cool for 30 minutes.

12. Trim the excess crust and discard (I didn’t have to do this as it broke off while baking.).

13. Cut the quiche into wedges and serve.

Note to make ahead: Cooked quiche can be refrigerated overnight. Rewarm slightly before serving.

Serves 6 to 8

Recipe from Food & Wine Magazine

To coin a phrase my boyos use a lot: This song by Banners is dope.

Liverpool-based singer Banners, formerly Raines, released ‘Shine A Light’ last month. From that first “Oooohs” and piano accented vocals, you know the song is going to be great. Drum roll and more “Oohs” to the big hook at 1 minute in. Anthemic pop at its best.

Check out Banners on Facebook. You can buy the music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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