Side dishes
Brussels sprouts quiche
Having vegetarian guests and searching for another great recipe? Search no longer and create this amazing Brussels sprouts quiche. Simple but flavorful.
Updated at: 2025-07-19
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Recipe brussels sprouts quiche
Ingredients
4 persons
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Made by Véronique
Published at 2016-03-10, this recipe is for 4 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
10 minutes
Time cooking
30 minutes
Total time
40 minutes
Preparation - 10 minutes
Use a paring knife to clean the brussels sprouts. If needed, chop off the tip of the stem and remove the outer leaves. Chop them in half and repeat for all the brussels sprouts.
Pre-heat the oven to 190 degrees celsius or 375 fahrenheit. Peel and finely chop the shallot and garlic. Heat olive oil in a large skillet and saute the brussels sprouts for about 2 minutes.
Add the chopped shallot and garlic and cook a few minutes more. Let it cool off slightly. Brush the spring form with butter and coat the form with puff pastry.
Poke small holes in the bottom with a fork and divide the baked brussels sprouts over the bottom.
Baking the Brussels sprouts quiche - 30 minutes
Whisk the eggs and cream smooth in the large bowl and season with pepper and salt. Slice the cherry tomatoes in half and divide them over the brussels sprouts.
Carefully pour in the egg mixture and top it off with grated cheese. Bake the quiche in the oven for about half an hour, or until it's beautiful golden brown and firm.
Serve with a lovely green salad if you like and enjoy!
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2 comments on "Brussels sprouts quiche"
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Chef leez
says on 2016-09-03
Although Quiche is not on my top 10 choices. this one looks most inviting.
Ohmydish
says on 2016-09-03
Thanks, you should give it a try someday :)
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