Brussels Sprouts & Sausage Quiche

Breakfast this time of the year is a little different too. We indulge in something special instead of our typical scrambled eggs and bacon. And today it’s all about this breakfast quiche!

I love the diversity of a good old-fashioned quiche. You can fill it with whatever veggies and meat you have on hand. Quiches are very forgiving when it comes to the filling which is one of the reasons we make them all the time. What’s also great is that they’re good for breakfast or brunch but they make a killer lunch or dinner paired with a simple salad and a glass of wine. They’re delicious served warm at room temperature or even cold.

What’s extra special about this particular recipe is the crust. If you own my cookbook the crust recipe will be familiar. We make it often because it’s so darn delicious. I love the texture of almond flour and adore its nutty flavor. In this particular recipe, we used pork breakfast sausage from our pigs but you can use any ground meat you prefer. Or if you’re vegetarian skip the meat altogether and maybe add some cheese. Regardless have fun while you prepare this meal. Pour a cup of coffee (or a glass of wine depending on the time of day) and dig in!

Ingredients

Almond Crust

• 2 cups almond flour (we use Bob’s Red Mill)
• 3 cloves of garlic, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Pinch of ground black pepper
• Pinch of crushed red pepper flakes
• 1/3 cup olive oil
• 1 tablespoon + 1 teaspoon water

Filling

• 3/4 pound pork breakfast sausage (or breakfast sausage of choice)
• 1 tablespoon olive oil + additional if needed
• 1 to 1 1/2 cups Brussels sprouts, sliced in half if small or quartered if large
• 1 large leek, finely chopped (white and pale green parts only)
• 2 cloves of garlic, finely chopped
• 4 large eggs
• 1/2 cup milk (can sub non-dairy milk)
• 2 tablespoons nutritional yeast (optional but adds a nice flavor)
• Pinch of crushed red pepper flakes
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• Minced parsley for serving

Directions

Prepare the Almond Crust

1. Preheat the Oven:
   Place a rack in the center of the oven and preheat the oven to 400°F (200°C). Grease a 9-inch tart pan or pie plate with oil.
2. Mix the Crust Ingredients:
   Whisk together the almond flour, minced garlic, thyme, salt, ground black pepper, and crushed red pepper flakes in a large bowl.
3. Form the Dough:
   Stir in the olive oil and water, mixing until the dough is well combined.
4. Press the Dough:
   Press the dough evenly into the greased tart pan or pie plate, ensuring it goes at least 1 1/4 inches up the sides.
5. Bake the Crust:
   Bake the crust until it is lightly golden and firm, about 18 minutes. Keep the oven on for the quiche.

Cook the Sausage

1. Cook the Sausage:
   While the crust is baking, heat a large cast iron skillet over medium heat. Add the ground sausage and cook, using a wooden spoon to break the meat into small pieces. Cook until the sausage is browned and no longer pink, about 6-8 minutes.
2. Set Aside:
   Remove the sausage from the pan and place it in a bowl for later use.

Cook the Vegetables

1. Wipe the Skillet:
   Wipe out the skillet, reserving a little of the rendered fat (there’s no need to rinse the pan).
2. Sauté the Brussels Sprouts:
   Add 1 tablespoon of olive oil to the skillet and heat over medium heat. Add the Brussels sprouts and cook, stirring occasionally, until browned on all sides, about 8 minutes.
3. Add the Leek:
   Add the chopped leek and continue to cook for another 5 minutes, stirring occasionally. If the pan becomes too dry, add a little more olive oil.
4. Add Garlic:
   Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
5. Combine with Sausage:
   Add the cooked sausage back to the skillet and mix well. Remove from the heat and set aside.

Prepare the Egg Mixture

1. Whisk the Eggs:
   In a large bowl, whisk together the eggs, milk, nutritional yeast (if using), crushed red pepper flakes, salt, and freshly ground black pepper until smooth.

Assemble the Quiche

1. Layer the Filling:
   Layer the sausage and vegetable mixture evenly over the bottom of the pre-baked almond crust.
2. Pour the Egg Mixture:
   Pour the egg and milk mixture over the sausage and vegetables, ensuring everything is evenly distributed.
3. Bake:
   Place the quiche back into the oven and bake until the edges are a deep golden brown and the center is set, about 30-35 minutes. If the crust begins to brown too quickly, tent the edges with aluminum foil to prevent burning.

Cool and Serve

1. Cool the Quiche:
   Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing.
2. Garnish and Serve:
   Serve the quiche with a sprinkle of minced parsley for a fresh finish.

Additional Tips

• Make-Ahead Option: The almond crust can be made a day in advance and stored at room temperature. The filling can also be prepared and kept in the refrigerator until ready to assemble.
• Serving Suggestions: This quiche pairs wonderfully with a simple green salad and a glass of white wine or light red wine. It’s versatile enough for breakfast, brunch, lunch, or dinner.
• Storage: Leftover quiche can be stored in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in the oven or microwave.

This Brussels Sprouts & Sausage Quiche With Almond Crust is a delightful and hearty dish perfect for any meal of the day. The nutty almond crust complements the savory filling, making every bite a delicious blend of flavors and textures. Enjoy this special treat with family and friends!