Roasted Brussels Sprout Quiche

• Produce

  • 3/4 lb Brussels sprouts, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 package 9” refrigerated pie crust, refrigerated

• Dairy

  • 1 1/2 cups Milk, fat-free
  • 2 oz Swiss cheese

• Other

  • Pair each serving with an 8-ounce glass of milk

Found on jellytoastblog.com

Ingredients

• 1 package – 9” refrigerated pie crust, at room temp for 15 minutes
• 3/4 pound – fresh Brussels sprouts, thinly sliced, stem ends removed (about 3 cups)
• 2 teaspoons – extra virgin olive oil
• 1/2 teaspoon – kosher salt, divided
• 1/2 teaspoon – black pepper, divided
• 4 – large eggs
• 1 1/2 cups – fat free milk
• 2 ounces – shredded Swiss cheese
• Pair each serving with an 8-ounce glass of milk

Directions

• Preheat oven to 350°F. Lightly roll pie crust to increase diameter by about 1 inch. Transfer crust to glass or metal pie plate and gently press into bottom and sides of plate. Fold edges under and crimp with fingers. Place a piece of parchment paper onto the bottom of the crust and add pie weights or a handful of dried beans on top of parchment. Bake crust for about 15-18 minutes. Remove from oven and increase oven temp to 400°F. Remove parchment and pie weights from crust. Spread sliced Brussels sprouts onto parchment or silicone mat lined baking sheet. Drizzle with olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 18-20 minutes or until Brussels sprouts are cooked through and crispy in places. Remove from oven. In a large bowl, whisk together eggs, 1 1/2 cups milk, Swiss cheese, and remaining salt and pepper. Fold in roasted Brussels sprouts. Carefully pour milk mixture into crust and bake for 30 minutes or until center is set. If crust edge browns too quickly cover with aluminum foil. Allow quiche to cool for 5-10 minutes before cutting and serving. Pair with 8-ounce glass of milk and enjoy!