Jamie Oliver Brussel Sprouts Quiche

If you’re after something a little special for brunch or lunch, this Jamie Oliver Brussel Sprouts Quiche delivers flavour in every bite. It’s savoury, creamy, and just a little sweet thanks to a splash of maple syrup. The crispy bacon and tangy goat cheese bring richness and depth, while the Brussels sprouts turn beautifully tender and nutty. I made this on a rainy Saturday and couldn’t believe how quickly it disappeared—inspired by Jamie Oliver.

Ingredients Needed

For the Filling:

• 6 strips thick-cut bacon, chopped
• 1 heaping cup (100g) shaved or thinly-sliced Brussels sprouts
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ teaspoon onion powder

For the Egg Mixture:

• 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

For the Base:

• 1 (9-inch/23cm) unbaked pie shell or crust (homemade or store-bought)

How To Make Jamie Oliver Brussel Sprouts Quiche

Prep the Oven: Start by preheating your oven to 400°F (200°C). Place your oven rack near the bottom to help the crust bake evenly and avoid over-browning.

Crisp the Bacon: In a large frying pan, cook the chopped bacon over medium-high heat for about 10 to 15 minutes. Stir it occasionally so it crisps up evenly. Once it’s golden and crunchy, move it to a plate lined with paper towels. Don’t toss the bacon grease—you’ll need it!

Cook the Sprouts: Into that same pan with the reserved bacon grease, toss in the Brussels sprouts. Cook them for about 3–4 minutes, stirring frequently until they soften slightly and pick up a bit of colour. Season with salt, pepper, garlic powder, onion powder, and red pepper flakes if you like a little heat.

Make the Egg Mix: In a large bowl, whisk together the eggs, whole milk, maple syrup, and 1 tablespoon of Parmigiano Reggiano. The maple adds a subtle sweetness that works beautifully with the sprouts and bacon.

Assemble Your Quiche: Place the unbaked pie shell on a baking sheet to catch any overflow. Spread the cooked Brussels sprouts evenly over the base. Sprinkle over most of the bacon, saving a tablespoon or so for garnish. Pour in your egg mixture, then dot the surface with goat cheese, pushing the chunks gently into the mix. Give it a light swirl with a spoon for a marbled effect.

Bake It Off: Transfer the tray to the oven and bake for 35 to 40 minutes. You’re looking for a set texture with a slight wobble in the middle—don’t overbake!

Finish and Serve: Let it cool for about 5 minutes. Sprinkle over the remaining Parmigiano Reggiano and reserved bacon bits. Slice it up and enjoy it warm.

Why I Love This Recipe

I made this Jamie Oliver Brussel Sprouts Quiche for a brunch gathering and honestly, it was the first dish gone. The goat cheese adds a tangy richness that cuts through the savoury bacon, while the sprouts soak up all those flavours. It’s simple enough to whip up any weekend, but elegant enough for guests. Plus, the maple syrup twist? Genius.

Recipe Tips

• Slice Sprouts Thinly: This ensures they cook through quickly and get that tender, nutty bite.
• Go Easy on the Salt: The bacon and cheese already bring plenty of saltiness.
• Make It Veggie: Skip the bacon and add caramelised onions or mushrooms instead.
• Let It Rest: Allowing the quiche to sit for 5–10 minutes after baking makes it easier to slice.
• Add a Pinch of Nutmeg: A tiny dash in the egg mix lifts all the savoury notes.

How To Store This Jamie Oliver Brussel Sprouts Quiche

At Room Temperature: Once baked, let the quiche cool for about an hour. You can leave it out for up to 2 hours before storing.

In the Fridge: Wrap slices or the entire quiche in cling film or store in an airtight container. It’ll keep well for up to 3 days.

In the Freezer: Freeze individual slices by wrapping tightly in cling film and placing in a freezer-safe bag. Good for up to 2 months. Thaw overnight in the fridge.

Reheating: To reheat, pop slices on a baking sheet and warm in a 350°F (180°C) oven for about 15 minutes, or until heated through.

Nutrition Facts (per serving)

• Calories: 270
• Carbs: 15g
• Protein: 10g
• Fat: 19g
• Sugar: 2g
• Fibre: 1g
• Sodium: 480mg (estimate)

Let’s Answer a Few Questions!

Can I make this ahead of time? Totally! Make it a day ahead and reheat slices when you’re ready to serve.

What can I use instead of goat cheese? Feta or cream cheese work great. Or try blue cheese for a bold twist!

Is this quiche gluten-free? Only if you use a gluten-free pie crust. The filling itself is naturally gluten-free.

Can I use milk alternatives? Yes, but stick with unsweetened, creamy options like oat milk or full-fat coconut milk for best results.

Do Brussels sprouts need to be pre-cooked? Yes! Cooking them first gives them a better texture and brings out their flavour.

Try More Recipes:

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