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+ servings

Shaved Brussel Sprouts and Spinach Quiche

Course Breakfast
Cuisine American, Asian, Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings 6 people
Author Kelli Shallal MPH RD


  • 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)


  • 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.


For 1/6 of quiche:
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