Happy Tuesday everyone! Â Today I have a delicious quiche recipe to share with you that I made last week when we had the in laws over for dinner.
I was nervous about this one, like I always am with quiches.  I anxiously await for it to set like there is a possibility that it won’t happen.  Truth be told, it is EXTREMELY hard to mess up a quiche.  Eggs + veggies in the oven for 30-60 minutes depending on your amount of eggs and liquid, you are most likely good to go.  I guess it’s the depending on the amount of eggs and liquid part that has me anxiously biting my nails till I see it beginning to set.
My favorite part of baking a quiche (aside from when it starts to set) is when it starts to smell up the house and guest start talking about how excited they are. Â This Shaved Brussel Sprouts and Spinach Quiche let off the best slightly sweet yet savory smell, even the Brussel Sprout haters were excited for dinner. Â I served it with some roasted red potatoes which I tossed with olive oil, garlic salt, and rosemary. I threw those in the oven with the quiche and baked them until they were tender (about 35 minutes).
It came out fantastic and it was a hit with everyone! Â Let me know if you try it! Â (Remember to click through for the recipe if you are using a reader like feedly.)
Shaved Brussel Sprouts and Spinach Quiche
Ingredients
- 10 ounches shaved brussel sprouts
- 1 leek chopped
- 2 tbsp minced garlic (or one fresh minced clove)
- 2 tbsp evoo or avocado oil
- 10 ounces frozen spinach
- 6 eggs
- 1.5 cups egg whites
- 1 tsp seasoning (I used basil, but oregano, parsley etc would be nice)
- 1/8 tsp black pepper
- 1/2 cup crumbled feta with mediterranean herbs (omit if vegan or non dairy)
Instructions
- Preheat oven to 350F. Sauté Brussel Sprouts, leek, minced garlic and oil until soft and tender.
- Meanwhile, defrost and squeeze dry frozen spinach.
- Whisk eggs, egg whites, seasoning and spinach.
- Add Brussel sprout mixture and feta to a 9 x13 greased casserole dish.
- Pour egg mixture over Brussel Sprout mixture, make sure eggs cover bottom of dish.
- Bake 35-45 minutes or until eggs are set. Allow to cool 10 minutes before serving.
Emily @ Zen & Spice says
Great use of Brussel sprouts! I’ve never actually cooked with them. This looks like an easy way to sneak them in 🙂
Kelli Shallal MPH RD says
Thanks! Yes, using the already Shaved Brussel Sprouts really makes it a less intimidating process!
Rachael@AnAvocadoADay says
I do the same thing with quiches, probably because I use a different recipe every time! I really need to just pick one that works and stick with it. Love the idea of shredded Brussels in a quiche, I bet it’s awesome!
Kelli Shallal MPH RD says
I think that’s it because I definitely do something different with quiches each time I make it, life is more fun that way! Thanks, definitely give it a try!
Cassie says
This is literally everything I love in one dish… pinning now, can’t wait to make!!