The robust flavors of brussels sprouts, smokey bacon and Sargento® Mozzarella and Cheddar Cheeses come together in a symphony of flavors that will put a smile on mom's face.
1(9 inch) Refrigerated pie crust
1 cup Yellow onion, chopped
1 cup Brussels sprouts, cut into thin shreds
1 cup Sargento® Shredded Mozzarella Cheese
1 cup Sargento® Shredded Mild Cheddar Cheese, divided
6 strips Bacon, cooked, chopped
5 lg. Eggs, beaten
½ cup half & half
½ cup Sargento® Whole Milk Ricotta Cheese
¼ tsp. Fresh grated nutmeg
¼ tsp. Fresh ground black pepper
Pre-heat oven to 425 degrees. Press pie dough into a 9” tart pan, pressing dough up the sides and into the grooves of the tart pan. Refrigerate until ready to fill.
For filling, pre-heat a large skillet over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of bacon grease. Add onions to pan and cook on medium low until onions are well browned(10-12 minutes). Add shredded brussels sprouts. Turn heat to high and cook for one minute or until sprouts are wilted. Let cool. Fold cheeses and chopped bacon into sprout mixture, then spoon the mixture evenly into the refrigerated tart shell. Place tart pan on a baking sheet for easy removal from oven.
In a medium bowl, whisk together eggs, ½ & ½, ricotta cheese, nutmeg and pepper. Pour mixture over the brussels sprout mixture.
Bake quiche for 25-30 minutes or until crust is golden brown and egg mixture is set. Remove from oven and let rest for 15 minutes before serving.