Quiche Aux Bruxelles

 

I don't just love the taste of brussels sprouts, I also love how they look. They hold their shape (mostly) during almost every cooking method which reminds me of people who look great at the end of a long working day, no matter what they faced at work. (Not like me, trust me.) Last night I started wondering what they would look like on top of a quiche, all displayed in their loveliness, like little poplar trees. So I made these little quiche-tarts this morning for breakfast using a tart crust recipe from Rose Levy Beranbaum's cookbook, "The Pie and Pastry Bible". So they're not just for dinner now. Tip: I bake my tarts on a baking stone that's been preheated in the oven for about an hour.

What you will need

4 ounces unsalted butter, very cold

6.5 ounces all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

2 1/2 tablespoons ice water

1 1/2 teaspoons apple cider vinegar

1 tablespoon olive oil

2 yellow onions, sliced

1/4 teaspoon fennel seed

2-3 pieces bacon, cut into lardons

1 cup grated gruyere cheese

1 tablespoon grated parmesan cheese

8 brussels sprouts

2 large eggs

1/2 cup whole milk

1/2 cup heavy cream

1/8 teaspoon nutmeg (or more to sprinkle on top)

1/4 teaspoon salt

1/8 teaspoon fresh ground pepper

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