Brussels Sprout and Bacon Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g Brussels sprouts, trimmed and halved</li><li class="ingredients-single-item">150g smoked bacon lardons (or pancetta)</li><li class="ingredients-single-item">1 medium onion, finely sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp fresh thyme leaves</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry: Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold ingredients is crucial here – the cold butter creates steam pockets during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will make your pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the bacon lardons and cook until they begin to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the flavorful bacon fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the halved Brussels sprouts to the pan, cut-side down, and cook without stirring for 3-4 minutes until they develop a deep golden caramelization. This caramelization transforms the sprouts, bringing out their natural sweetness and reducing any bitterness. Add the sliced onion and continue cooking for another 5 minutes until softened.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the minced garlic to the pan and cook for 1 minute until fragrant. Drizzle with balsamic vinegar, stirring to deglaze the pan and coat the vegetables. The vinegar adds a subtle sweetness that complements the sprouts beautifully. Return the bacon to the pan, stir to combine, then remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan/375°F). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Gently lift the pastry into the tin, pressing it into the corners without stretching it. Trim the excess leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden but not fully cooked. This pre-baking ensures your crust won't become soggy when filled with the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan/350°F). Scatter half the grated cheese over the base of the pastry case, followed by the Brussels sprout and bacon mixture, distributing evenly. Top with the remaining cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a jug, whisk together the eggs, double cream, milk, nutmeg, thyme, salt, and pepper until well combined. Carefully pour this custard mixture over the filling in the pastry case, allowing it to seep between the sprouts and bacon. Fill to just below the rim of the pastry to prevent overflow during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center – this ensures the custard remains creamy rather than rubbery. The top should be golden brown and puffed slightly. The custard will continue to set as it cools due to residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for 15 minutes before carefully removing. This resting time allows the custard to fully set and makes the quiche easier to slice cleanly. Serve warm or at room temperature for the best flavor. The quiche can be made a day ahead and gently reheated, making it perfect for entertaining.</li></ol>