Brussels Sprouts & Bacon Quiche

The below recipe is inspired by Atlanta chef Billy 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. 

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.