- 4 eggs
- 1 cup heavy cream (or 1/4 cup milk, 3/4 cup half and half)
- 1 pinch of salt
- 1 pinch of fresh crushed black pepper
- 1 dash of dried paprika
Quiche Fillings & Crust
- 1 premade pie crust
- 1 large white onion, thinly sliced
- 2 cups of brussel sprouts, chopped
- 4 quarter inch thick slices of pancetta, diced
- 1 1/2 cups grated Fontina cheese
(see alternative filling combination)
- Preheat oven to 450°F.
- Poke a few holes in the pie crust with a fork.
- Bake crust for about 4 minutes (this will help create a nice flaky crust).
- Sprinkle 1/4 of the cheese on the pie crust. Bake for about 3minute until slightly melting. Take it out from the oven to cool.
- Reduce oven temperature to 350°F.
- Meanwhile, precook the brussel sprouts and onion separately to take out the excess moisture.
- Parboil the brussel sprouts in a saucepan with about 5 cups of water and 1 tsp of salt for about 10 minutes. Strain well and set aside to use.
- Fry the diced pancetta on a nonstick pan the edges turn golden brown. Mixed the browned pancetta with brussel sprouts.
- Sauté onion in the same pan with the pancetta dripping in low heat until softened and golden brown. About 10-15 minutes.
- Fill the Quiche:
Pour onion and brussel sprouts mixture into the crust.
Sprinkle another 1/4 of the cheese on top of the fillings.
- Mix the batter: Whisk eggs, cream, salt, pepper, and paprika in a large bowl until well blended.
- Pour the batter into the pie crust and then put the remaining 1/2 of cheese over quiche.
- Bake quiche until puffed, golden brown, and just set in center, about 30-40 minutes.*
- Cool 20 minutes. Cut into wedges and ready to serve!
*To test if the quiche is cooked:
Option 1: Insert a toothpick into the center of the quiche, stabbing all the way down to the bottom. Pulling the toothpick straight up out of the quiche. If the toothpick is clean, the quiche is done. If it is covered in liquid the quiche is not yet done. Continue baking, and test again after another 10 minutes.
Option 2: Use a food thermometer. Stab the center of the quiche the thermometer and read its temperature. If the temperature reads between 165°F – 185°F, the egg is cooked. If it is under 165°F, Continue baking, and test again after another 10 minutes.