Leek Onion Brussels Sprouts Quiche Pie
Elevate your brunch game with this savory Leek Onion Brussels Sprouts Quiche Pie, a perfect combination of tender, caramelized veggies and creamy, cheesy custard nestled in a golden pie crust. This recipe blends earthy Brussels sprouts, sweet leeks, and onions sautéed to perfection, then layered with nutty Gruyère cheese for a luxurious flavor. A rich filling of eggs, heavy cream, and a hint of nutmeg ties everything together in this stunning quiche that's both comforting and elegant. With its crisp crust and hearty, vegetable-forward filling, it’s ideal for breakfast, brunch, or even as a light dinner. Easy to prepare with store-bought or homemade pie crust, this quiche is a delightful addition to any table. Try it warm or at room temperature—either way, it’s guaranteed to impress!
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Ingredients
- 1 piece store-bought or homemade pie crust
- 2 large (white and light green parts only, sliced thin) leeks
- 1 medium (diced) yellow onion
- 200 grams (trimmed and halved) Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large eggs
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 100 grams shredded Gruyère cheese
- 1 teaspoon kosher salt
- 1 teaspoon (freshly ground) black pepper
- 0.25 teaspoon nutmeg (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
Step 2
In a large skillet over medium heat, heat the olive oil and butter. Add the sliced leeks and diced onion, and sauté for 5-7 minutes until softened and translucent.
Step 3
Add the halved Brussels sprouts to the skillet. Cook for another 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender and slightly browned. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat and let the mixture cool slightly.
Step 4
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Add the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and nutmeg (if using).
Step 5
Spread the leek, onion, and Brussels sprouts mixture evenly across the bottom of the partially baked pie crust. Sprinkle the shredded Gruyère cheese evenly over the vegetables.
Step 6
Pour the egg and cream mixture over the filling, ensuring it evenly coats the vegetables and cheese.
Step 7
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
Step 8
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1194.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2285.0 |
| Total Fat 176.4g | 0% |
| Saturated Fat 85.2g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1094.5mg | 0% |
| Sodium 2005.1mg | 0% |
| Total Carbohydrate 96.9g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 25.6g | |
| Protein 68.8g | 0% |
| Vitamin D 230.8IU | 0% |
| Calcium 1381.6mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1329.1mg | 0% |
Source of Calories