Brussels Sprout-Bacon Quiche

• 1 whole Medium Shallot, Diced
• 1 Tablespoon Olive Oil
• A Few Generous Handfuls Of Brussels Sprouts, Thinly Sliced
• Salt And Freshly Ground Black Pepper
• 2 slices Thick Bacon, Cut Into Squares
• 6- 1/2 ounces, weight Fontina, Shredded
• Pie Crust, Partially Baked In A 10-inch Pan
• 1 cup Heavy Cream
• 1/2 cups Milk
• 4 whole Large Eggs

1. 1.
2. Saute the shallot in the olive oil until softened over medium high heat.
3. Add the Brussels sprouts and saute until just tender but still bright green.
4. Season with salt and pepper, and set aside.
5. 2.
6. Saute the bacon over medium heat until crispy.
7. Drain well on paper towels.
8. 3.
9. Sprinkle the Fontina cheese over the bottom of the pie crust.
10. Spread on the Brussels sprouts, and then top with the bacon pieces.
11. 4.
12. Whisk together the cream, milk, and eggs.
13. Season with salt and pepper.
14. Pour the custard mixture carefully over the quiche filling, and even everything out with a rubber spatula.
15. 5.
16. Bake at 375 degrees until puffed and brown, and until a knife comes out mostly clean (30-45 minutes depending on your pan size).

shallot, olive oil, brussels, salt, bacon, pie crust, heavy cream, milk, eggs

Taken from tastykitchen.com/recipes/main-courses/brussels-sprout-bacon-quiche/ (may not work)