When my husband and I traveled to Paris last summer, we stayed in an apartment on the Rue de Laborde, a mere stone’s throw from bakeries and cafes that served lusciously savory quiches. Every morning, we rose early to buy a few slices for breakfast, returning to the apartment with our treasures so we could eat them quietly on the balcony. Ah, Paris, we miss you and your quiches—small morning miracles.
The reason I chose to invent a quiche with Brussels sprouts is because I truly believe they are the unsung heroes of winter. Lots of people are afraid of them. I used to be as well. Somewhere along the way, I discovered that when sautéed in enough butter, their bitterness completely melts away and you are left with a revelation. Add a couple shallots and suddenly this highly under-appreciated vegetable becomes sweet and aromatic. The small dash of white wine at the end gives a little zing to the layers of leaves. I can almost hear the sprouts dancing with glee in the pan.
Enjoy this quiche at any hour of the day (certainly!), but we especially relish eating it for breakfast. This way we can recall those summer mornings at “the Rue” where we had no worries for a week and nothing more important to think about other than how far to throw open the balcony windows. Bon Appétit! - SharonP
This is an absolutely delicious quiche. Flakey buttery crust, and a great sweet/nutty/buttery/herby combination with the cheeses, herbs, and of course the Brussels sprouts. I either have a smaller dish or bigger sprouts, because I had more than I could fit into the quiche which was absolutely fine. I ate them while I cleaned and the quiche baked, they are a dish in their own right and I will make them again as a veggie side. I have never made a quiche with a batter before; the flour and baking powder add a loft and support to the quiche giving it a lightness that you don’t see in the usual egg-milk-cheese combo. It’s brilliant and this is how I will make my quiches from now on! - aargersi —aargersi