Goat Cheese & Mushroom Quiche

with Roasted Brussels Sprouts

50 MIN

+$1.99/serving 4 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our savory egg filling, which highlights mushrooms, onion, and four cheeses: goat cheese, cheddar, monterey jack, 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

790 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
4 Pasture-Raised Eggs
1 Pie Crust
½ lb Mushrooms
1 Yellow Onion
1 lb Brussels Sprouts
2 cloves Garlic
2 oz Goat Cheese
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds
2 oz Shredded Cheddar & Monterey Jack Cheese Blend

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 the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.

2 Cook the sausage

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Cook the mushrooms & onion

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces 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. Carefully add half the worcestershire sauce (you will have extra). 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 mushrooms and onion, cooked sausage, cheddar and monterey jack, 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, 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!