Brussels Sprouts & Sausage Quiche With Almond Crust
This post is sponsored by Bob’s Red Mill. All opinions are my own
Early mornings on the farm in the winter are one of my favorite times of the year. Taylor will brew up a large pot of coffee and I’ll stoke up the wood stove (our main source of heat). It only takes a few minutes before the kitchen is warm and cozy. Mornings on the farm this time of the year are such a contrast to the hectic mornings during the farm season. Instead of chugging our coffee at lightening speed (just for that immediate caffeine jolt!) and writing lists of the days chores we slowly get to sip our brew in the dimly lit kitchen and watch the sun rise. Breakfast this time of the year is a little different too. Instead of our typical scrambled eggs and bacon we get to indulge in a little something more special. And today it’s all about this breakfast quiche!
I love the diversity of a good old fashioned quiche. You can pretty much fill it with whatever veggies and meat you have on hand. Quiches are very forgiving when it comes to the filling which is one of the reasons we make them all the time. What’s also great is that they’re not only good for breakfast or brunch, but they make a killer lunch or dinner when paired with a simple salad and glass of wine. They’re delicious served warm, room temperature or even cold.
What’s extra special about this particular recipe is the crust. If you own my cookbook the crust recipe will be familiar. We make it often because it’s so darn delicious. I love the texture of almond flour and adore its nutty flavor. In this particular recipe we used pork breakfast sausage from our pigs but you can use any ground meat you prefer. Or if you’re vegetarian, skip the meat all together and maybe add some cheese. Regardless, have fun while you prepare this meal. Pour a cup of coffee (or glass of wine depending on the time of day) and dig in!
Cheers from Tumbleweed Farm
Brussels Sprouts & Breakfast Sausage Quiche with Almond Crust
Prep Time: 20 minutes Cook Time: 50 minutes Serves: 6Almond Crust
- 2 cups almond flour (we use Bob's Red Mill)
- 3 cloves of garlic, minced
- 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- pinch of ground black pepper
- pinch of crushed red pepper flakes
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 3/4 pounds pork breakfast sausage (or breakfast sausage of choice)
- 1 tablespoon olive oil + additional if needed
- 1-1 1/2 cups brussels sprouts, sliced in half if small or quartered if large
- 1 large leek, finely chopped (white and pale green pars only)
- 2 cloves of garlic, finely chopped
- 4 large eggs
- 1/2 cup milk (can sub non dairy milk)
- 2 tablespoons nutritional yeast (optional but adds a nice flavor)
- pinch of crushed red pepper flakes
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
- minced parsley for serving
- Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes. Keep the oven on.
- In a large cast iron skillet over medium heat, add the ground sausage and cook, using a wooden spoon to break up the meat into small pieces, until brown and no longer pink. Remove the meat from the pan and place in a bowl for later.
- Wipe out the pan reserving a little of the rendered fat (no need to rinse) and add the oil. Once warm add the chopped brussels sprouts and cook, stirring occasionally, until browned on all sides, about 8 minutes. Add the leek and continue to cook for about 5 minutes longer (if the pan is drying out too much add a little more oil). Stir in the garlic and cook for about 2 minutes longer. Add the cooked sausage back to the pan and mix well. Remove from the heat and set aside.
- In a large bowl whisk together the eggs, milk, nutritional yeast, red pepper flakes, salt and pepper.
- Layer the sausage/veggie mixture onto the bottom of the precooked crust. Pour in the egg/milk mixture over the top of the meat and veggies. Place the pie back into the oven (same temperature) and bake until the edges are a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to burn tent the edges with tin foil.
- Let the quiche cool for about 10 minutes before slicing and serving.
- Serve with a sprinkle of minced parsley and enjoy!
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen