Author Notes
For a step-by-step video, try the following link: http://www.farmtotablebabymama.com/quiche-brussels-sprouts-apples-shallots/
Quiche was one of my favorite foods when I was a little girl and a treat that I would look forward to weekly with my Mom. I remember the bakery we used to go to and how upset I was when they were sold out! Now as a Mom, my son loves it too. It’s all good things – eggs, cheese, and loads of veggies.
This quiche is inspired from Chef Susan Loomis and it is incredible!!!! In the spirit of the holidays, one afternoon I recently tried a combination of sweet apples and earthy brussels sprouts. —FTTBabyMama
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Ingredients
- Easy No-Roll Pie Crust
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1.5 cups
all-purpose flour
-
3/4 teaspoon
salt
-
1/8 teaspoon
baking powder
-
4 tablespoons
frozen butter, grated
-
1/4 cup
vegetable oil
-
1 tablespoon
cream cheese, at room temperature
-
2 tablespoons
cold milk
- Quiche
-
1 tablespoon
butter
-
1
medium shallot, thinly sliced
-
2
garlic cloves, minced
-
1 teaspoon
thyme
-
3
small apples
-
1 pound
brussel sprouts, trimmed and de-leafed
-
1/4 cup
chicken broth
-
6
large eggs
-
2/3 cup
heavy cream
-
1 cup
milk
-
4 ounces
gruyere cheese
-
salt and pepper to taste
Directions
- Easy No-Roll Pie Crust
-
Preheat oven to 350 degrees F.
-
Whisk together dry ingredients in a medium sized bowl.
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Add frozen butter and tablespoon of cream cheese.
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With your fingers, combine the ingredients together until the butter is well incorporated into the flour. The dough will come together in a rough, sandy kind of way.
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Pour in the milk and oil. With a fork, make sure the flour mixture is introduced into the liquid.
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Dump the dough into a 9 inch tart pan. Using your fingers, press the dough evenly into the bottom and up the sides.
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Line the pie crust with foil, weigh down with beans and bake for 10 minutes. Remove the foil and beans, bake for another 5-6 minutes or until golden.
-
Allow pie crust to cool to room temperature on a wire rack.
- Quiche
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In a medium sized saucepan, melt butter over medium low heat.
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Throw in shallots, garlic and thyme. Sauté for about 5 minutes.
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Mix in Brussels sprouts and apples, cook for another 6 minutes.
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Deglaze pan with chicken broth. The filling will be ready when the apples are tender and there is no liquid remaining. Set aside.
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In a medium sized bowl, whisk together, eggs, cream, milk and gruyere cheese. Add salt and pepper to suit your taste.
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Arrange the filling on the bottom of the crust.
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Pour custard over top and sprinkle additional cheese on top. Bake for 35 minutes. Serve immediately.
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