Roasted Brussels Sprouts Quiche Recipe

Recipe and image compliments of Milk Life.

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Ingredients

1 package 9″ refrigerated pie crust, at room temperature for 15 minutes
3/4 pound (about 3 cups) fresh Brussels sprouts, thinly sliced, stem ends removed
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 large eggs
1 1/2 cups Hiland Dairy Fat Free Milk
2 ounces Swiss cheese, shredded
Pair each serving with: 8-ounce glass of Hiland Dairy Milk

Preheat oven to 350°F. Lightly roll pie crust to increase diameter by about 1 inch. Transfer crust to glass or metal pie plate and gently press into bottom and sides of plate. Fold edges under and crimp with fingers. Place a piece of parchment paper onto the bottom of the crust and add pie weights or a handful of dried beans on top of parchment. Bake crust for about 15-18 minutes. Remove from oven and increase oven temp to 400°F. Remove parchment and pie weights from crust.
Spread sliced Brussels sprouts onto parchment or silicone-lined baking sheet. Drizzle with olive oil, half of the salt, and half of the pepper. Roast for 18-20 minutes, or until Brussels sprouts are cooked through and crispy in places. Remove from oven.
In a large bowl, whisk together eggs, milk, cheese, and remaining salt and pepper. Fold in roasted Brussels sprouts. Carefully pour milk mixture into crust and bake for 30 minutes or until center is set. If crust edge browns too quickly, cover with aluminum foil.
Allow quiche to cool for 5-10 minutes before cutting and serving. Pair with 8-ounce glass of milk and enjoy!