Parisian Breakfast: Quiche with Brussels Sprouts, Shallots, and Dill

Name: Parisian Breakfast: Quiche with Brussels Sprouts, Shallots, and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoon baking powder; 15 brussels sprouts; 1 pinch dried thyme; 4 larges eggs; 2 Tbsps all-purpose flour; 1 Tbsp fresh chives, finely chopped; 1 Tbsp fresh dill, finely chopped; 0 teaspoons ground black pepper; 0 teaspoons ground white pepper; 177 milliliters heavy cream; 5 Tbsps ice water; 118 milliliters finely shredded mild cheddar cheese; 2 Tbsps grated pecorino romano cheese; 1 teaspoons salt; 1 teaspoons salt, divided; 2 larges shallots, finely chopped; 4 Tbsps cold shortening, cut into small pieces; 118 milliliters finely shredded swiss cheese; 4 Tbsps unsalted butter; 6 Tbsps cold unsalted butter, cut into small pieces; 1 Tbsp white wine; 118 milliliters whole milk

Parisian Breakfast: Quiche with Brussels Sprouts, Shallots, and Dill might be just the main course you are searching for. This recipe makes 4 servings with 776 calories, 19g of protein, and 72g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. 10 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up baking powder, ground pepper, salt, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is an affordable recipe for fans of Mediterranean food. It is a good option if you're following a vegetarian diet.

Instructions

In the bowl of a food processor, pulse together the flour, salt, butter, and shortening until the mixture resembles course crumbs. While pulsing, pour the ice water in a stream into the processor until the dough comes together in a ball. You can also do all this by hand with a pastry cutter if you prefer.

Ingredients you will need

Shortening

Water

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Pastry Cutter

Bowl

Remove the dough onto a floured board. It will be a bit sticky. With floured hands, form the dough into a disk about 6 inches in diameter. Wrap with cellophane and refrigerate for about 45 minutes.

Ingredients you will need

Dough

Wrap

After the dough has chilled, remove it from the fridge and place it back on the floured board. Flatten the disk with about 5-6 smacks of a rolling pin.

Ingredients you will need

Dough

Equipment you will use

Rolling Pin

Roll out into a circle about 1/8th of an inch thick and 12 inches in diameter. You should lift the dough a bit as you roll, and sprinkle with more flour if needed to keep it from sticking. Carefully transfer to a tart pan, pressing the dough into the bottom and sides. Fold any overhanging dough back into the sides of the pan to make the edges a bit thicker/sturdier.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Tart Form

Frying Pan

Place the tart pan in the freezer for about 20 minutes.

Equipment you will use

Tart Form

Blind-bake the crust: Preheat the oven to 375 degrees. Take a large sheet of parchment paper (larger than the pan), place it onto the crust and cover with pie beads or dried beans. Make sure there is enough parchment paper sticking out to cover the edges of the tart as much as possible.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Baking Paper

Oven

Frying Pan

Bake for about 25 minutes.

Equipment you will use

Oven

Remove from the oven, discard the parchment paper with the beans, and allow the pan to cool slightly.

Ingredients you will need

Beans

Equipment you will use

Baking Paper

Oven

Frying Pan

Trim the stem of each sprout, discarding any outer leaves that fall off or become loose. Rinse the sprouts and cut them in half. In a covered saut pan, melt the butter on medium heat.

Ingredients you will need

Sprouts

Butter

Equipment you will use

Frying Pan

Add the shallots, tsp salt, black pepper, and 1/8 tsp of garlic powder, and saut on medium-low heat for about 3 minutes.

Ingredients you will need

Garlic Powder

Black Pepper

Shallot

Salt

Add the brussels sprouts to the pan and toss gently to coat them. Re-arrange them so that they are cut side down in the pan. Cover the pan and allow them to cook and get golden for about 15 minutes.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Frying Pan

Add the white wine, raise the heat to medium, and allow to cook, uncovered, for about 3 minutes more.

Ingredients you will need

White Wine

Remove from heat and set aside.

In a large bowl, beat the eggs with a wire whisk.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add the heavy cream and milk and whisk to combine.

Ingredients you will need

Heavy Cream

Milk

Equipment you will use

Whisk

Add the remaining tsp salt, white pepper, tsp garlic powder, thyme, flour, baking powder, and grated pecorino cheese and whisk again. The mixture will have small lumps that is ok!

Ingredients you will need

Pecorino

Baking Powder

Garlic Powder

White Pepper

All Purpose Flour

Thyme

Salt

Equipment you will use

Whisk

Add the chopped chives, dill, swiss and cheddar cheeses, and blend thoroughly.

Ingredients you will need

Cheddar Cheese

Chives

Dill

Pour the batter into the prepared tart pan.

Equipment you will use

Tart Form

Spoon the brussels sprouts with the shallots on top of the batter, ensuring that they are spread out across the entire pan. Some of the sprouts will sink, but those that are resting on the surface should be positioned cut-side up.

Ingredients you will need

Brussels Sprouts

Shallot

Sprouts

Spread

Equipment you will use

Frying Pan

Place the tart pan on top of a baking sheet to catch any spillage in the oven (there really shouldnt be, even with that much liquid, but it will save you a mess if it happens).

Equipment you will use

Baking Sheet

Tart Form

Oven

Bake the tart for about 40 minutes. It should be puffy, golden, and set in the middle.

Equipment you will use

Oven

Allow the quiche to cool on a wire rack for at least 10 minutes before cutting. It will shrink slightly. Enjoy!

Equipment you will use

Wire Rack

Equipment

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Feret Lambert Bordeaux Superieur with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.