Roasted Brussels Sprouts, Caramelized Onion, and Manchego Quiche

Recipe and photo by Tami Ganeles Weiser Yield:  2 (9-inch) quiches
Prep Time:  20 minutes Chilling Time:  3 hours Cook Time:  1 hour 15 minutes

Roasted Brussels Sprouts, Caramelized Onion, and Manchego Quiche

If you have a cup of leftover Brussels sprouts, this recipe will transform them into something new and delicious. (And if you don’t have leftovers, they are easy to roast the night before or earlier in the day, in time to use them in this quiche.) This recipe includes a yummy crust, but if you wish, you can use a good-quality store-bought crust and just whip up the filling and bake it off.

Ingredients

The Crust:

2¾ cups (357 grams) unbleached, all-purpose flour, plus more for dusting

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 sticks (1 cup/8 ounces/16 tablespoons) unsalted butter, cut into small pieces and refrigerated

1 large egg

2 tablespoons cider vinegar, chilled in a cup with 1 large ice cube

 

The Filling:

2 teaspoons cultured butter

2 teaspoons olive oil

1 extra-large or 2 medium Spanish onions, peeled, halved, cored, and sliced very thinly

1 teaspoon kosher salt

1 cup sliced Roasted Brussels Sprouts (about ¾ pound before cooking)

2 cloves garlic, peeled, halved and grated, any green centers discarded

8 large eggs

1½ cups heavy cream

1½ cups whole milk

2 cups shredded Manchego cheese

Instructions

  1. Make the crust: In a food processor, combine the flour, salt, and pepper and pulse to combine. Add the chilled butter and pulse until the mixture has the texture of pebbles, with a few chunks. Add the egg and chilled vinegar and pulse until the entire mixture looks like small pebbles and can be mashed together with a spoon.
  2. Lightly flour a work surface and shape the dough into a disc. Cut in half and pat each piece flat. Wrap each with plastic wrap and refrigerate until chilled, at least 2 hours and up to 2 days.
  3. When the dough is chilled, spray 2 (9-inch) tart or pie pans with nonstick vegetable oil spray. Lightly flour a work surface and place 1 piece of dough on it. Roll out into a rough 14- to 15-inch square with a thickness of ¼ inch. Gently fold the dough in half and then in quarters. Place the center point into the middle of one of the prepared pans and unfold so the dough covers the pan. Tuck the dough snugly around the bottom edge of the pan. Then roll the rolling pin over the top edge of the pan to remove any excess dough. Poke a few holes in the dough with the tines of a fork. Line with a layer of parchment paper, letting it hang over the sides by about 5 inches. Repeat with the other piece of dough. Refrigerate until chilled, about 1 hour or up to 2 days.
  4. When you are ready to bake, preheat the oven to 425°F. Blind-bake the crusts: Remove the crusts from the refrigerator and line each with another layer of parchment paper. Add baking beans or pie weights and bake for 12 minutes. Remove from the oven. Remove the weights or beans using the edges of the parchment paper to lift them out together. Return the crusts to the oven and bake for 3 to 4 minutes or until pale brown in color and no longer soft in the middle. Remove from the oven and let cool. Reduce the temperature to 350°F. (If you are using store-bought crusts, follow the instructions on the package to prep them. They often do NOT require blind-baking for making quiches.)
  5. While the crust is blind-baking, make the filling: Heat a large skillet over high heat, and add the cultured butter and oil and cook until the butter melts and the oil shimmers. Add the onions and salt and stir occasionally for about 5 to 7 minutes until the onions are translucent and browned on the edges. Add the roasted Brussels sprouts and garlic, stir well, and cook for 30 seconds. Set aside.
  6. In a large mixing bowl, whisk the eggs well. Add the cream and milk and whisk well again. Sprinkle 1 cup of the cheese evenly into each cooled crust and add half the Brussels sprouts mixture to each. Pour half of the egg mixture into each. Bake for 45 to 50 minutes, until the centers are firm and not jiggly.

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