Leek + brussels sprout quiche

leek brussels sprout quiche

The best way to make everyone eat brussels sprouts!
Recipe makes one 24-cm (9 1/2-inch) quiche, easily cut into 6-8 pieces.




  • 260g (1 3/4 cups + 2 TBSP or 9.2 oz) all-purpose flour
  • 140g (1 1/5 sticks or 4.9 oz) unsalted butter, frozen
  • 48 tablespoons ice cold water


  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 large leeks (about 550-600g / 1.2 pounds both)
  • 350g (12.3 oz) brussels sprouts
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 120ml (1/2 cup) milk
  • 120ml (1/2 cup) whipping cream
  • 1/2 teaspoon salt
  • few grinds of black pepper
  • 1/8 teaspoon ground nutmeg
  • 50g (1.8 oz) Parmesan cheese (or similar)
  • 12 tablespoons pumpkin seeds
  • 1 tablespoon olive oil
  • For serving: Sour cream (or créme fraiche or greek yogurt)


Make the crust

  1. Grate the frozen butter on a box grater and transfer to a large bowl, along with the flour. Stir with a fork then add 4 tablespoons of water. Stir again quickly and then keep adding tablespoon after tablespoon of water up until the dough is clumpy and sticks together if you pinch it.
  2. Press it together in a ball with your hands, flatten in a disk and chill in the fridge for at least 30 minutes or overnight.
  3. Preheat oven to 220°C (425°F) and slightly grease a tart pan. Take dough out of the fridge and let it sit at room temperature for about 5 minutes.
  4. Flour your working surface and roll out the dough into a 30-cm (12-inch) round. As you roll it keep rotating the dough, so it doesn’t stick to your work surface. Roll pastry dough around your rolling pin and unroll onto the top of your tart pan. Gently lay it in, press it down and up the sides of the pan and cut away the pastry sticking over the edge.
  5. Cover dough with parchment paper and top with beans or pie weights. Blind bake for 10 minutes, then remove the paper and beans and bake for another 5-10 minutes until the crust is pale golden.
  6. Remove from oven, let it cool and lower the oven temperature to 180°C (350°F).

Meanwhile prepare the filling

  1. Trim the leeks, halve lengthwise and thinly slice them. Set aside. Remove the outer leaves and cores from brussels sprouts. Save two sprouts for later and halve the rest. Thinly slice them and add to the leeks.
  2. Over medium-high heat warm the oil in skillet. Add half of the leeks and sprouts. Sprinkle with 1/2 teaspoon salt and stir until the vegetables are slightly wilted.
  3. Add the other half of vegetables, another 1/2 teaspoon salt, thyme and butter. Cook, stirring occasionally, until the vegetables are tender. Remove from heat and let cool.
  4. In a small bowl combine the eggs, milk, cream, salt, pepper and nutmeg. Stir until well incorporated.
  5. Evenly spread the vegetable filling over the crust. Slowly pour over the egg mixture (in a circular motion, begin at the edge). Top with grated cheese and sprinkle with pumpkin seeds.
  6. Take the leaves from two brussels sprouts you saved and dip them into olive oil. Place on top of the tart.
  7. Bake at 180°C (350°F) for 25-30 minutes, until the filling is set, the cheese melted and brussels sprout leaves shrunken.
  8. Remove from the oven, let cool for about 10 minutes, then remove quiche from the pan.
  9. Serve as is or with a dollop of sour cream.
  10. Store leftover quiche covered in the fridge and eat in two days.


If you want, you can easily use store-bought crust.

As always, the weight of the vegetables used in the recipe is their weight pre-trimming and cooking. Depending on how much you have to trim yours, you may end up with a slightly different amount of filling in the end which is completely okay. Just press it into the crust, then fill with the egg mixture up to the edge. You can always leave some of the egg mixture out or add extra if you need it.