This past Thursday marked one week - seven short days, until the most food-centered holiday.  I probably do not need to mention that Thanksgiving happens to be my favorite holiday, but it can also be one of the most precarious to prepare for.

If you are not the one doing the traveling, then you are most likely doing the hosting, which means that in between making eight dozen dinner rolls (why did you ever agree to that?), and baking multiple pies you also have to be ready to greet your beautiful relatives on the morning of Turkey day.  Guess what?  They’re hungry.  They need breakfast, and a hearty one at that because, as past years have proved, your midday feast won’t actually be happening until 5pm.

This is not the time to dirty a bunch of dishes.  You are going to do that in a couple hours, anyways.  This is where you pull the quiche that you made the night before out of the fridge and into the oven.  Quiche, coffee, you are set to impress.

The best thing about quiches is their ability to taste just as good reheated as they do fresh from the oven.  The crust is simple and can be made up to two weeks in advance, then frozen until you are ready to use it.

Brussels sprouts are what sets this quiche apart.  I used the cheese-grating attachment on my food processor to grate my sprouts.  If you don’t  have a food processor you can always use a hand grater. 

Let’s get prepared so that the morning of Turkey Day we can sit down and have that extra cup of coffee. 

Sincerely, 

  Pedantic Foodie

Mushroom Bacon & Brussels Sprout Quiche 

for the filling 

• 4 strips (“rashers”) smoked bacon, chopped
• 1 medium sweet onion, diced 
• 2 cups shredded brussels sprouts 
• 2 cups cremini mushrooms, sliced 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 8 large eggs
• 2/3 cup half and half
• olive oil

for the crust  

• 1/2 cup plus 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar 
• 2 cups all-purpose flour, plus extra for rolling  
• 1/2 teaspoon kosher salt 
• 2 1/2 tablespoons heavy whipping cream 
• 1/4 cup ice water 

for the crust 

In the work bowl of your food processor combine flour, sugar, and salt.  Cut cold butter into cubes and add to the flour mixture - pulse until the texture of rough cornmeal.  Add heavy cream and ice water until the dough just comes together.*

Turn out unto a floured surface and roll out into an 11-inch circle.  Lay the crust into a pie pan and crimp the edges.  Refrigerate until ready to fill.  

*At this point you can wrap the dough in plastic wrap and freeze until ready to use.  

for the filling

In a medium skillet fry chopped bacon until crispy.  Remove the bacon, leaving the grease in the pan.  Cook the onions in hot bacon grease until translucent and add brussels sprouts.  Cook the sprouts for 3-5 minutes or until they just begin to brown.  Remove onions and sprouts from pan and reserve.  Heat several tablespoons of olive oil in the skillet and cook mushrooms until wilted. 

In a medium bowl whisk together eggs, half and half, salt and pepper.   

Place cooked mushrooms, brussels sprouts and onions into prepared pie crust.  Pour egg mixture over vegetables.  

Bake quiche for 400 degrees for 45 minutes or until fully set.  Serve immediately or cover and refrigerate until ready to serve.*  Enjoy!

*To reheat, place in a 300 degree oven for 20 minutes.