Roasted Brussels Sprout And GruyÈre Quiche Food

ROASTED VEGETABLE AND GRUYERE QUICHE

Steps:

• Preheat the oven to 400 F (200 C).
• Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
• Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
• Brush a 10-inch quiche dish with melted margarine.
• Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
• Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.

ROASTED BRUSSELS SPROUT AND GRUYÈRE QUICHE

Steps:

• 1. MAKE THE PASTRY In a food processor, pulse both flours with the salt. Add the butter and pulse until the mixture resembles coarse meal. Drizzle the ice water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour. 2. On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick. Ease the dough into a 9-inch round, 2-inch-deep cake pan; do not trim the overhanging dough. Refrigerate until firm, about 30 minutes. 3. Preheat the oven to 350°. Line the pastry with parchment paper and fill with pie weights. Bake for 20 minutes, until barely set. Remove the parchment and pie weights. Bake for 15 to 20 minutes, until lightly browned. Let cool on a rack. Increase the oven temperature to 425°. 4. MAKE THE FILLING On a rimmed baking sheet, toss the brussels sprouts with the olive oil. Roast in the oven for about 20 minutes, tossing once, until browned and tender. Let cool, then coarsely chop. Reduce the oven temperature to 325°. 5. In a bowl, whisk the milk with the cream, egg yolks, eggs, salt, white pepper and nutmeg. Stir in the brussels sprouts and scallions. Sprinkle the Gruyère in the crust and pour the filling on top. Set the cake pan on a foil-lined baking sheet and bake the quiche for about 11/2 hours, until set. Transfer to a rack and let cool for 30 minutes. Using a paring knife, trim the excess crust and discard. Cut the quiche into wedges and serve.