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Brussels sprouts and spicy sausage ricotta quiche

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The Kitchen Paper

(Read caption) Brussels sprouts and spicy Italian sausage combine for a delicious and savory quiche.

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I'm gonna be upfront and warn you that there might be a crazy influx of quiche recipes in the next few months. This is really only the second quiche I've ever made (first one is here!), and I'm not sure why this hasn't been a staple in my weekly cooking before now. Maybe in coming back to Portland, and dating someone equally (if not more) passionate about exploring all the little coffee shops and breakfast places, I've finally discovered that quiche can be so darn good!

With that, obviously I'd start making it home! Brussels sprouts and spicy sausage seemed like the most obvious choice this weekend – I almost went with chorizo, but I realize that I always use chorizo, so … spicy sausage. Same same but different!

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At the risk of sounding totally ridiculous, I've been really focusing on enjoying my food lately. Not just scarfing it down to scarf it down, but actually eating it with dedicated attention. Put into practice while eating this quiche, Such a wonderful eating experience! I may go more into this later (I've recently finished a book that is making question everything about my relationship to food, which, admittedly, has always been a bit wonky), but for now: Savor this quiche. It's so worth it.

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Brussels Sprouts and Spicy Sausage Ricotta Quiche 

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Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour 

1 pie crust
1/2 lb. ground spicy Italian sausage
1 white onion, cut to long strips
2 cups brussels sprouts, some quartered, and some cut to 1/8-inch coins
5 large eggs
1/2 cup milk
2/3 cup ricotta

1. Preheat the oven to 425 degrees F.

2. Roll out the pie crust and fit it to a 9-inch pie pan, making sure to prick with a fork. Line with foil and pie weights and bake for 10 minutes before removing the foil and weights. Return to the oven and bake for 5 more minutes. Remove and set aside.

3. In a large skillet over medium heat, brown the sausage and break it apart with a spatula.

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4. When the sausage is browned, add the onion and Brussels sprouts. Cook, stirring frequently, for 5-8 minutes, or until the onions and Brussels are both nearly soft.

5. In a separate bowl, whisk together the eggs, milk, ricotta, and 1/2 tsp each of salt and pepper.

6. Combine the sausage mixture with the egg mixture, then pour into the crust. Bake for 25-30 minutes, or until the crust is golden and the egg mixture is firm.

7. Let cool a few minutes before serving.

Related post on The Kitchen Paper: Kale Chorizo Potato Quiche


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