Ingredients for Leek Onion Brussels Sprouts Quiche Pie
- Butter (not found in recipe)
- Vegetable Stock (not found in recipe)
- 1 cup sliced Leeks
- 1/2 cup chopped Onion
- 1-2 cups trimmed and halved Brussels Sprouts
- Garlic Cloves (not found in recipe)
- Spring Onion (not found in recipe)
- Herbes De Provence (not found in recipe)
- Philadelphia Cream Cheese (not found in recipe)
- 1/2 cup grated cheddar Cheese
- 1 cup heavy Cream
- 4 large Eggs
- 1/4 teaspoon Salt
- 1/4 teaspoon black Pepper
- 1 (9 inch) Unbaked Pie Shell
- 1 tablespoon Olive Oil
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How to Make Leek Onion Brussels Sprouts Quiche Pie
- Preheat oven to 375°F (190°C).
- Prepare the pastry crust: Roll out your pre-made or homemade pastry and fit it into a 9-inch pie dish. Prick the bottom with a fork.
- Sauté the leeks and onions: In a large skillet, sauté 1 cup sliced leeks and 1/2 cup chopped onions in 1 tablespoon of olive oil until softened, about 5-7 minutes.
- Add Brussels sprouts: Add 1-2 cups trimmed and halved Brussels sprouts to the skillet and cook for another 5-7 minutes, until slightly tender-crisp.
- Whisk the egg mixture: In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup grated cheddar cheese (or your preferred cheese), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Assemble the quiche: Pour the egg mixture over the sautéed vegetables in the pie crust. Gently stir to combine.
- Bake: Bake for 45-55 minutes, or until the quiche is set and golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
53g
Carbs
8g
