Goat Cheese & Bell Pepper Quiche

with Roasted Brussels Sprouts

50 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our savory, eggy filling, which highlights bell pepper, onion, and a trio of white cheddar, goat cheese, and parmesan. A simple side of roasted brussels sprouts topped with almonds and even more parmesan serves as a satisfying accompaniment.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
4 Pasture-Raised Eggs
1 Pie Crust
1 Bell Pepper
1 lb Brussels Sprouts
1 Yellow Onion
2 cloves Garlic
2 oz Goat Cheese
2 oz White Cheddar Cheese
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater.

2 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3 Cook the pepper & onion

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

4 Assemble & bake the quiche

Crack the eggs into a large bowl. Add 2 tablespoons of water; season with salt and pepper. Beat until smooth. Add the cooked pepper and onion, cooked pancetta, grated cheddar, half the parmesan, and half the goat cheese (crumbling before adding); season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining goat cheese. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

5 Roast the brussels sprouts & serve your dish

Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Serve the baked quiche with the roasted brussels sprouts on the side. Garnish the brussels sprouts with the almonds and remaining parmesan. Enjoy!