Leek Onion Brussels Sprouts Quiche Pie
Elevate your brunch game with this savory Leek Onion Brussels Sprouts Quiche Pie, a perfect combination of tender, caramelized veggies and creamy, cheesy custard nestled in a golden pie crust. This recipe blends earthy Brussels sprouts, sweet leeks, and onions sautéed to perfection, then layered with nutty Gruyère cheese for a luxurious flavor. A rich filling of eggs, heavy cream, and a hint of nutmeg ties everything together in this stunning quiche that's both comforting and elegant. With its crisp crust and hearty, vegetable-forward filling, it’s ideal for breakfast, brunch, or even as a light dinner. Easy to prepare with store-bought or homemade pie crust, this quiche is a delightful addition to any table. Try it warm or at room temperature—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 2 large (white and light green parts only, sliced thin) leeks
- 1 medium (diced) yellow onion
- 200 grams (trimmed and halved) Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large eggs
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 100 grams shredded Gruyère cheese
- 1 teaspoon kosher salt
- 1 teaspoon (freshly ground) black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
In a large skillet over medium heat, heat the olive oil and butter. Add the sliced leeks and diced onion, and sauté for 5-7 minutes until softened and translucent.
Add the halved Brussels sprouts to the skillet. Cook for another 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender and slightly browned. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat and let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Add the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and nutmeg (if using).
Spread the leek, onion, and Brussels sprouts mixture evenly across the bottom of the partially baked pie crust. Sprinkle the shredded Gruyère cheese evenly over the vegetables.
Pour the egg and cream mixture over the filling, ensuring it evenly coats the vegetables and cheese.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 25.6 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1382 mg | 106% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
