Roasted Brussels Sprouts and Ham Quiche

This quiche is made like the classic French Quiche Lorraine, with the cheese, Brussels sprouts, and ham on the bottom and the cream sauce poured over it. The roasted Brussels sprouts give it a vibrant look and unique flavor. You can make this ahead of time, refrigerate it, and heat it up the next day (and you'll find the flavors develop more intensely this way). To save time, I use a pre-made pie crust but feel free to use your own pie crust recipe. Vegetarians- leave out the ham and add more Brussels sprouts.

Roasted Brussels Sprouts and Ham Quiche

pie crust
1/2 lb Brussels sprouts, quartered
1/2 cup diced ham
1/2 cup diced onion
2 T olive oil
1 cup milk
1 cup half and half
5 large eggs
1 tsp salt
1/4 tsp nutmeg
1 1/2 grated Gruyere or Swiss (about 5 oz)

1. Toss Brussels sprouts with olive oil. Roast in a hot oven (425 degrees) for 2-0-25 minutes or until nicely browned, turning over once during roasting. Remove and cool. Reduce oven heat to 350 degrees.

2. Line quiche plate, deep pie plate, or round cake pan with pie crust. Fill with pie weights or dried beans. Bake for 20 minutes and then let cool (remove weights). You can skip this step if you want but it means the bottom of your quiche will be very soft.

4. Finely chop the roasted Brussels sprouts.

4. Line the bottom of the crust with the cheese. Layer the Brussels sprouts on top of the cheese. Sprinkle the diced ham on top of the Brussels sprouts.

5. In a bowl, whisk the eggs. Add the milk, half and half, onion, salt, and nutmeg and whisk all together. Pour over the cheese mixture.

6. Set the pie plate on a baking sheet lined with aluminum foil. Bake at 375 degrees for 45-50 minutes until top is lightly browned and center is just set. Let cool for at least 15 minutes before cutting into wedges and serving.