Brussels Sprouts and Bacon Quiche

4.1(0 ratings)

🍂 Autumn

❄️ Winter

A savory quiche featuring caramelized Brussels sprouts, crispy bacon, and Jersey cream in a buttery pastry. Ideal for lunch or brunch.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

457 kcal

Difficulty

Medium

Equipment

4 items

Meal Type:

Lunch•Brunch

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

100gCheddar cheese(grated)

£1.20

300gBrussels sprouts(halved)

£0.75

320gShortcrust pastry(shop-bought or homemade)

£1.50

6slicesBacon rashers(chopped)

£2.00

4largeEggs

£1.20

200mlJersey cream(double cream)

£1.80

100mlJersey milk

£0.30

20gJersey butter

£0.30

1tbspFresh thyme(chopped)

£0.50

to tasteSalt

£0.05

1mediumOnion(finely chopped)

£0.30

to tasteBlack pepper

£0.10

Total Cost

£10.00

£1.25 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan).
2.
Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, line with baking paper and fill with baking beans.
3.
Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes. Reduce oven to 180°C (160°C fan).
4.
While the pastry bakes, cook the bacon in a frying pan until crispy. Remove and set aside.
5.
In the same pan, add the butter and cook the onion for 5 minutes until soft.
6.
Add the halved Brussels sprouts and cook for 6-8 minutes until golden and tender. Season with salt and pepper.
7.
In a bowl, whisk together the eggs, Jersey cream, milk, thyme, salt, and pepper.
8.
Spread the cooked Brussels sprouts, bacon, and half the cheese over the pastry base.
9.
Pour the egg mixture over the top and sprinkle with the remaining cheese.
10.
Bake for 30-35 minutes until the filling is set and golden on top.
11.
Let cool for 10 minutes before slicing and serving.

Nutrition Information

Nutrition per serving (159g)

457 kcal / 1912 kJ

Carbs

22g

8% of RDA

Fat

34g

49% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

19 g

95% of RDA

Recipe Comparison

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Chef's Tips

The quiche can be served warm or at room temperature.

This is perfect for picnics or packed lunches.

You can make the pastry case a day ahead and store it in the fridge.

Substitute the bacon with mushrooms for a vegetarian version.

Cooking Equipment

Oven

23cm tart tin

Frying pan

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

Menu

Brussels Sprouts and Bacon Quiche

Ingredients