A couple weeks ago, I did find a bunch that were medium sized (a little smaller than a golf ball). I gave in and purchased them. And then, because life got crazy, I forgot about them. I found them in my refrigerator this morning and they were still in good shape, so I decided I would make a quiche. In the past, when I have made Brussels sprouts quiche, I have halved or quartered the sprouts. But I am never satisfied with the texture of the quiche. While we were organizing my house last week, we uncovered my mandolin, so I decided this morning that I would shred the sprouts and see if I liked that better. This can be done by hand, but it is so much easier when you have a good mandolin. But basically, you just thinly slice the sprouts and then separate the leaves. I did remove all the cores from the mix because they can be bitter. I also have fresh garlic and just bought a garlic slicer. So, I decided to thinly slice the garlic and mix it with the sprouts before cooking them and putting them in the quiche. I finished the quiche with crumbled bacon (turkey this time, but I bet regular bacon would be super too) and shredded Swiss cheese. It turned out beautifully and I love the texture with the shredded Brussels sprouts. I will do it this way every time from now on.
Brussels Sprouts, Bacon and Swiss Quiche
- 1 pint Brussels sprouts**
- 1 clove garlic*
- 1 cup Swiss Cheese
- 4 slices bacon (I used turkey this time)
- 6 medium eggs*
- 1 cup 1% milk
- salt and pepper
In a bowl, beat the eggs with salt and pepper until smooth. Slowly add the milk while continuing to beat until the entire mixture is pale yellow. Carefully pour over the filling and bake at 350 degrees for 25 minutes, or until a knife, inserted into the center, comes out clean. Allow to set for 5 minutes before serving.
**Farmers market ingredients