Brussels Sprouts & Bacon Quiche Euphoria

There a few things we like better than a food festival! Whether it is Taste of Atlanta, New Orleans Wine & Food Experience or any other celebration of food, we want in. Having grown up in North Georgia, the closest big city was actually Greenville, South Carolina rather than Atlanta.

While Greenville has 13% of the total population of Atlanta, their food scene is constantly growing and thriving. Similar to the Atlanta Food and Wine Festival, Greenville hosts their annual Euphoria Greenville every September to showcase the city’s thriving Culinary and Arts Communities. The 4-day event includes tasting events, cooking demonstrations, wine seminars, a food truck rodeo, multi-course dinners and live music concerts.

Euphoria invites some of the South's top food and drink talent hailing from Maryland to Florida to highlight the rich food and beverage traditions of the region. We were very excited to learn that Atlanta’s Chef Billy Allin will be demonstrating his culinary skills at both the Taste of the South and Feast by the Field festival venues. Chef Allin’s philosophy of serving high quality, clean food in a humble setting at his family of restaurants which includes Cakes & Ale, Cakes & Ale Wine Bar & Café, Proof Bakeshop and Bread & Butterfly, have earned him the title of James Beard Foundation semi-finalist for Best Chef: Southeast for the last 6 years.

The below recipe is inspired by Chef Allin’s Roasted Brussels Sprout and Gruyère Quiche which was featured in Food and Wine magazine in December 2014, is one of our family favorites. This recipe is proof that his dishes at Euphoria Greenville should not be missed.


1 ½ cups milk
1 ½ cups heavy cream
4 large egg yolks
3 large eggs
1 teaspoon salt
3/4 teaspoon white pepper
1/8 teaspoon nutmeg
3/4 lb. Brussels sprouts, roasted
4 slices bacon, cooked and chopped
1/3 cup scallions, thinly sliced
1 1/3 cups (4 oz.) Gruyère cheese, shredded
1 deep-dish pie crust, blind baked (recipe here)

Preheat oven to 325°F. In a large mixing bowl, whisk the milk with the cream, egg yolks, eggs, salt, white pepper and nutmeg together. Stir in the Brussels sprouts, bacon and scallions into the egg mixture.

Sprinkle the grated cheese in the bottom of the crust and pour the filling on top. Set the pie plate on a foil-lined baking sheet and bake the quiche for about 1½ hours, until set. The quiche will be done when a cake tester inserted into the center comes out clean and the center does not jiggle. Transfer to a rack and let cool for 30 minutes before serving. Cut the quiche into wedges and serve. The quiche can be served warm or cold.

For more information or to buy tickets to Euphoria Greenville which will take place Friday, September 23rd  until Sunday, September 25th visit their website.