Jamie Oliver Brussel Sprouts Quiche

This delicious Jamie Oliver Brussels sprouts quiche is a simple, flavour-packed dish perfect for a quick lunch or cosy brunch. Loaded with crispy bacon, creamy goat cheese, and subtly sweet maple syrup, it’s easy to customise with your favourite cheeses or veggies—ideal for turning common ingredients into something special.

Ingredients Needed

• 6 strips bacon, thick-cut, chopped
• 1 heaping cup (100g) shaved or thinly-sliced Brussels sprouts
• Kosher salt and freshly ground black pepper, to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ teaspoon onion powder
• 5 large eggs
• 1 cup (240ml) whole milk
• 2 tablespoons pure maple syrup
• 2 tablespoons grated Parmigiano Reggiano cheese, divided
• 4 ounces (115g) goat cheese, crumbled
• 1 (9-inch/23cm) unbaked pie shell/crust, homemade or store-bought

How To Make Brussel Sprouts Quiche

1. Prepare Oven: Preheat the oven to 400°F (200°C). Position the rack at the bottom of your oven to prevent over-browning.
2. Cook Bacon: In a large skillet or frying pan, cook the chopped bacon over medium-high heat until crisp, stirring occasionally, about 10–15 minutes. Transfer bacon to a plate lined with paper towels, reserving bacon grease.
3. Cook Brussels Sprouts: Add the Brussels sprouts to the skillet with reserved bacon grease. Cook for 3–4 minutes until tender, stirring often. Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using). Remove from heat.
4. Make Egg Mixture: In a large bowl, whisk eggs. Add milk, maple syrup, and 1 tablespoon grated Parmigiano Reggiano cheese. Stir well.
5. Assemble Quiche: Place pie shell on a baking sheet. Spread Brussels sprouts evenly on the crust, then sprinkle cooked bacon (reserve a tablespoon for garnish if desired). Pour the egg mixture into the crust. Dot with crumbled goat cheese, gently submerging pieces. Lightly swirl mixture.
6. Bake: Carefully place the baking sheet into the oven. Bake for 35–40 minutes until set with a slight jiggle in the centre.
7. Serve: Cool for 5 minutes. Garnish with remaining Parmigiano Reggiano cheese and reserved bacon. Slice and serve warm.

Recipe Tips

• Slice Sprouts Thinly: Shave or thinly slice Brussels sprouts evenly so they cook quickly and become tender.
• Don’t Overcook Bacon: Fry bacon until crispy but not burnt, as it continues cooking slightly in the oven.
• Use Whole Milk: Whole milk (full-fat) ensures your quiche is creamy and rich, preventing it from tasting watery.
• Position Oven Rack Correctly: Bake on the lower rack to help the crust cook evenly without browning too quickly.
• Check Quiche Doneness: The perfect quiche should slightly jiggle in the centre—remove promptly to avoid overcooking and dryness.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Brussels sprouts and bacon quiche cool until it reaches room temperature. Then, store slices in an airtight container in the fridge for up to 3 days.
• Freeze: First, cool quiche slices completely to room temperature. Wrap each slice tightly with cling film or foil and place in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, place in the fridge overnight before reheating.
• Reheat: Place quiche slices on a baking sheet and warm in a preheated oven at 350°F (180°C) for about 15 minutes until heated through.

Nutrition Facts

Serving Size: 1 slice (1/6 of quiche)​

• Calories: 270
• Total Fat: 19g
• Saturated Fat: 9g
• Total Carbohydrate: 15g
• Sugars: 2g
• Protein: 10g

Try More Jamie Oliver Recipes:

• Jamie Oliver Halloumi Spiced Scrambled Eggs
• Jamie Oliver Awesome Granola Dust
• Jamie Oliver Hash Brown Recipe
• Jamie Oliver Spinach Pancakes