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 helps keep the shell crisp. Rest before slicing so the custard sets cleanly for appetizer or buffet service.
Connected Experience
Ingredient identities on this page can be reused by Menu Builder, Antipasti Station, live inventory, purchasing, search, Academy, and future recipe-costing tools.
Ingredients
Base recipe = 8. Minimum production = 8 servings.
-
Brisée Dough — 284 gTC-DOUGH-BRISEE-001
-
Yellow Onion — 150 g, thinly slicedyellow_onion
-
Brussels Sprouts — 57 g, petals or leavesTC-VEG-BRUSSELS-SPROUTS-001
-
Idaho Potato — 300 g, baked, cooled and dicedidaho_potato
-
Heavy Cream — 240 gheavy_cream
-
Whole Eggs — 100 gTC-EGG-WHOLE-001
-
Parmigiano Reggiano — 28 g, shreddedTC-DAIRY-PARMIGIANO-REGGIANO
-
Nutmeg — 0.5 gnutmeg
-
Sea Salt & Black Pepper — 3 gSPICE-SALT-BLACKPEPPER-001
Preparation
Production timing: 35 active prep min · 55 passive prep min · 70 cook min · 8 plating min · 10 cleanup min.
- 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 Parmigiano Reggiano 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 at room temperature as an appetizer slice.
- Cut narrow wedges for buffet or passed service.
- Pair with a crisp green salad or marinated vegetables.
Dietary / HACCP Notes
- Contains eggs, dairy and gluten.
- Vegetarian.
- Hold hot above 140°F / 60°C or cool rapidly for later service.
- Refrigerate 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 |