With an irresistibly flaky crust and a burnished golden cheesy top, Quiche and Carry's Brussels Sprouts & Pine Nuts Quiche practically begs for you to grab a fork and dig in. With satisfying hearty brussels sprouts, buttery pine nuts, and protein-packed eggs, this is a showstopper to serve at breakfast, lunch, dinner, or even a weekend brunch. Try it paired with a green salad and plenty of tangy, mustardy dressing—serves two as a side dish, or one as a hearty main. Quiches are fully cooked, but to reheat, place in a 325°F oven for about 10 minutes, or until the internal temperature of the pie is 165°F.
Ingredients: Brussels sprouts, pasteurized eggs, cream, cheese, pine nuts, pie shell (flour, butter, water, salt), sea salt, black pepper. Contains: milk, eggs, wheat, tree nuts.
Deborah Moss, the owner of Quiche and Carry, has been a chef for over twenty years. She focuses on local, seasonal, farm-to-table ingredients that celebrate and share the bounty of California's fruits and veggies.Read more