Havarti Brussels Sprouts Quiche

1 (10-inch) quiche (about 6 servings)
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A delicious Brussels sprouts quiche recipe made with sweet red onions, fresh thyme, buttery Havarti, and crispy bacon. You can also sub in Grand Cru® for an equally delicious alternative.

Recipe by: Melissa Coleman, The FauxMartha


  • 1 store-bought pie crust (or your favorite single crust recipe)
  • 2–3 slices bacon (~1/4 cup, once chopped)
  • 2 teaspoons olive oil
  • 3/4 cup sliced red onion (~1/4 of a large red onion)
  • 1 cup shaved brussels sprouts (~5-6 small brussels)
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 5 large eggs
  • 1/2 cup whole milk
  • A couple cracks of pepper
  • 1/2 cup grated Roth Creamy Havarti cheese


For the Crust:

  1. Make your favorite crust in advance. This is known as blind baking and helps to prevent a soggy bottom crust.
  2. Preheat oven to 425 degrees F.
  3. On a lightly-floured surface, roll out your single disk to 14 inches in diameter. Fold in quarters, and transfer to a 10-inch removable bottom tart pan with a 2 inch height. Unfold and center within the pan, trimming excess (only if needed). Place pan in the freezer to chill for 10 minutes.
  4. Before baking, prick the bottom and sides of the dough with a fork. Line the interior with crumpled parchment paper and fill with pie weights or dried beans to keep the crust from bubbling or shrinking. Place pan on a baking sheet and bake for 15 minutes. Remove the parchment and pie weights, and bake for 3 minutes more or until the bottom of the crust is cooked through. Remove from oven and allow to sit out overnight, uncovered.

For the Quiche:

  1. The morning of, prepare the filling. Chop, shave, and prep the ingredients.
  2. Preheat oven to 350 degrees F.
  3. In a skillet pan over low heat, cook bacon until crispy, flipping halfway through. Amount of time will vary depending on cut/thickness of the bacon. Remove and place on paper towels to absorb excess drippings, then roughly chop.
  4. Meanwhile, preheat a separate skillet over medium heat. Add oil and onions, and cook for about 5 minutes until slightly charred, stirring occasionally. Add brussels, thyme, and 1/4 teaspoon salt. Turn heat to medium-high and cook for 1 to 2 minutes to char. Remove from heat.
  5. In a large mixing bowl, whisk together eggs, milk, remaining 1/4 teaspoon salt, and a couple cracks of pepper until combined. Stir in the bacon, charred vegetables, and cheese. Place tart pan on a baking sheet. Pour filling into the pre-baked crust, being sure to evenly distribute. Bake for about 30 minutes or until eggs are cooked through. Let stand for 5 minutes before serving.
  6. To easily remove the sides of the tart pan, place the pan on bowl and allow the sides of the pan to gently fall. Carefully slide the quiche onto a cutting board and slice with a sharp serrated knife. Happy brunching!