Recipe Overview
This quiche brings together the comfort of potato, the sweetness of caramelized onion, the earthy edge of Brussels sprouts, and a creamy egg custard baked inside a crisp brisée crust.
Chef Notes
Blind-baking and sealing the brisée crust keeps the shell crisp. Let the quiche rest before slicing so the custard sets cleanly and the pieces hold their shape for appetizer service.
Connected Experience
This recipe is ready for appetizer menus, brunch menus, live inventory scaling, searchable metadata, and wine pairing discovery inside the Tuscany Cuisine system.
Ingredients
Base recipe = 8 servings.
- 284 g brisée dough
- 150 g yellow onion, thinly sliced
- 57 g Brussels sprouts, petals or leaves
- 300 g Idaho potato, baked, cooled, and diced
- 240 g heavy cream
- 100 g large eggs
- 28 g shredded Parmesan cheese
- 0.5 g nutmeg
- 3 g salt and freshly ground black pepper
Preparation
- Cook the potato and prepare the vegetables: Wrap the Idaho potato in foil and bake at 350°F for about 45 minutes. Cool and dice. Blanch Brussels sprout petals or leaves and drain well. Slice the onion thin and slowly caramelize in olive oil.
- Mix the custard: Whisk together heavy cream, eggs, nutmeg, salt, and pepper. Fold in the diced potato, blanched Brussels sprouts, and caramelized onion. Refrigerate while preparing the crust.
- Blind-bake the crust: Roll brisée dough to fit a 12-inch tart pan. Line the pan, add parchment and weights, and bake at 350°F for about 22 minutes. Remove weights, brush with beaten egg, and bake 2 minutes more to seal.
- Final bake: Fill the shell with the custard mixture, sprinkle Parmesan over the top, and bake at 325°F for 35 to 45 minutes until just set in the center. Rest 10 minutes before slicing.
Service Suggestions
- Serve warm or room temperature as an appetizer slice.
- Cut into narrow wedges for buffet or passed hors d'oeuvre service.
- Pair with a crisp green salad or marinated vegetables.
Dietary / HACCP Notes
- Contains eggs, dairy, and gluten.
- Vegetarian if prepared without bacon or meat fat.
- Hold hot above 140°F / 60°C or cool quickly for later service.
- Refrigerate leftovers below 40°F / 4°C.
Nutrition (per serving, estimate)
| Calories | 290 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fat | 19 g |
| Fiber | 2 g |
| Cholesterol | 95 mg |
| Sodium | 380 mg |