Onion, Brussels Sprouts & Potato-Bacon Quiche

Ingredients

• 10 oz brisée dough
• 1 yellow onion
• 2 oz Brussels sprouts
• 1 large Idaho potato
• 1 cup heavy cream
• 2 large eggs
• 1 oz shredded Parmesan cheese
• Pinch of nutmeg
• Salt & freshly ground black pepper

Preparation

1. Cook the potato & prep veg: Wrap the Idaho potato in foil and bake at 350°F for ~45 minutes; cool and dice. Blanch Brussels sprout petals/leaves; drain well. Slice the onion thin and slowly caramelize in olive oil (optionally render bacon first, then add onions).
2. Mix the custard: Whisk together heavy cream, eggs, a pinch of nutmeg, salt, and pepper. Fold in the diced potato, blanched Brussels, and caramelized onion. Refrigerate while you prepare the crust.
3. Blind-bake the crust: Roll brisée to fit a 12" tart pan. Line, add parchment and weights. Bake at 350°F for ~22 minutes. Remove weights, brush with beaten egg, and bake 2 more minutes to seal.
4. Final bake: Fill the shell with the mixture, sprinkle Parmesan over the top, and bake at 325°F for ~35–45 minutes until just set in the center. Rest 10 minutes before slicing.

Nutrition (per serving, estimate)

Calories	~290 kcal
Protein	~9 g
Fat	~19 g
Carbohydrates	~22 g