Brussels Sprouts & Gruyere Quiche

INGREDIENTS

• 1 9-inch pie crust
• 3 cups of Brussels sprouts, trimmed and outer leaves removed
• 1 1/2 cups heavy cream or half-and-half
• 1 cup Gruyere or Swiss cheese, grated
• 3 eggs
• A pinch (1/8 teaspoon) of nutmeg
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Preheat oven to 425°F. To start, blind bake your crust: place pie crust in the pie plate and prick all over with a fork, or line with parchment paper and fill with pie weights. Bake until barely golden, 12-15 minutes. Remove and set aside. Remove parchment and pie weights, if using.
2. Meanwhile, bring a large pot of salted water to a boil and cook Brussels sprouts until just tender, about 5 minutes.
3. Arrange Brussels sprouts evenly across the bottom of the pie crust, standing up on end. Sprinkle grated cheese evenly over the top.
4. In a large bowl, whisk together eggs, cream or half-and-half, and nutmeg. Season with salt and pepper and pour over Brussels sprouts and cheese.
5. Reduce heat to 375°F and bake until puffy and golden brown, 25-30 minutes. Enjoy!