Brussel sprouts and ham quiche isn’t just another savory breakfast—it’s a warm slice of comfort that brings together family, flavor, and cherished traditions. Growing up, I spent countless hours in my grandmother’s kitchen, where the smell of baked crust and sizzling ham felt like a hug from the inside out. That’s where my love for cooking began, and today, as the heart behind CozyBitesRecipes.com, it continues with simple, soul-soothing meals like this one.
As a busy mom of two, I know how precious time and togetherness are. That’s why this Brussel sprouts and ham quiche is a favorite in our home. It combines tender roasted Brussels sprouts with smoky ham, all wrapped in a creamy, cheesy custard and golden crust. This Brussel sprouts and ham quiche is easy to prepare, nourishing, and perfect for those moments that call for a little bit of homemade love. Whether you’re prepping brunch for guests or slicing leftovers for lunchboxes, this dish delivers every time.
Looking for more delicious comfort recipes? Discover great ideas like this Mexican vegetarian cheese Jiffy corn bread casserole on Cozy Bites Recipes.
Table of Contents
Why Brussel Sprouts and Ham Make the Perfect Quiche Combo
The Complementary Flavors of Ham and Brussel Sprouts
At first glance, Brussel sprouts and ham might seem like an unlikely pair. But when roasted to tender perfection, the earthy, nutty notes of Brussel sprouts balance beautifully with the salty, smoky depth of ham. The contrast creates a satisfying flavor harmony that stands out without overwhelming the palate. In a Brussel sprouts and ham quiche, this duo shines—combined with eggs and cheese, the mixture becomes a creamy, savory experience in every bite.
Ham offers a savory punch and hearty texture, while Brussel sprouts introduce a subtle sweetness and slight crispiness when prepped correctly. It’s this interplay of textures and flavors that makes a Brussel sprouts and ham quiche a surprisingly perfect and delicious choice for any meal.
Nutritional Benefits of Combining Vegetables and Protein in Quiche
This quiche doesn’t just taste amazing—it’s also packed with nutrients. Brussel sprouts are a great source of vitamin C, fiber, and antioxidants, supporting digestion and immune health. Ham adds high-quality protein, iron, and B vitamins, helping you stay full and energized.
Here’s a quick nutritional snapshot per serving (based on standard recipe):
| Nutrient | Amount per slice |
|---|---|
| Calories | ~280 |
| Protein | ~14g |
| Fiber | ~3g |
| Vitamin C | 30% DV |
| Calcium (with cheese) | 20% DV |
By combining these two core ingredients, you get a meal that’s not only delicious but also balanced—great for breakfast, lunch, or dinner. And yes, it’s even freezer-friendly for batch cooking days!
Choosing the Right Ingredients for a Balanced Quiche
Fresh vs. Frozen Brussel Sprouts: Which Is Best?
When it comes to making the ultimate Brussel sprouts and ham quiche, the choice between fresh and frozen sprouts can significantly impact both flavor and texture. Fresh Brussel sprouts typically offer a sweeter, nuttier taste and a crisp-tender bite after roasting or blanching—perfect for elevating the overall richness of your quiche.
That said, frozen Brussel sprouts can still work in a Brussel sprouts and ham quiche if convenience is key. Just be sure to fully thaw and pat them dry before cooking. Excess moisture from frozen vegetables can lead to a soggy crust and watery filling. For the best texture, caramelization, and depth of flavor, fresh sprouts are your best bet.
Quick Tip:
If you’re using fresh sprouts, slice them thinly or quarter them for even cooking. This also helps them blend smoothly into the custard mixture.
Selecting the Best Ham Cuts and Cheese Varieties
The ham you choose can make or break your quiche. While pre-diced or leftover ham works great for quick meals, opt for thick-cut smoked ham or spiral-glazed ham if you want deep, savory flavor in every bite. Avoid deli-thin slices—they can get lost in the filling.
Some of the best ham options for this quiche:
- Honey-glazed spiral ham (adds sweet-savory contrast)
- Smoked ham steak (bold, salty flavor)
- Leftover holiday ham (economical and delicious)
When it comes to cheese, you have plenty of room to play. A classic sharp cheddar adds richness and tang, while gruyère offers a more gourmet nutty flavor. Goat cheese or feta can bring a tangy twist for those who love bold taste.
Here’s a quick guide to ideal cheeses for your quiche:
| Cheese Type | Flavor Profile | Best Pairing Note |
|---|---|---|
| Cheddar | Sharp, tangy | Enhances ham’s saltiness |
| Gruyère | Nutty, rich | Matches roasted sprouts well |
| Goat Cheese | Tangy, creamy | Great with caramelized onions |
| Mozzarella | Mild, stretchy texture | Kid-friendly and neutral taste |
For a beautifully melted and browned top, consider blending two types of cheese. For example, combine cheddar and mozzarella or gruyère and feta for layered complexity.
Check out this high-protein dense bean salad if you’re looking for a healthy side dish to serve with your quiche.
Print
Brussel Sprouts and Ham Quiche
A savory and comforting quiche made with brussel sprouts, ham, eggs, and cheese—perfect for breakfast, brunch, or light dinners.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
1 9-inch pie crust
4 large eggs
1½ cups heavy cream or milk
1 cup diced ham”,
1 cup halved and blanched brussel sprouts
1½ cups shredded cheese (cheddar, gruyère, or combo)
Salt, pepper, nutmeg to taste
Instructions
Blind bake the pie crust at 375°F for 15 minutes.
Prepare and pre-cook the brussel sprouts (blanch or roast).
In a bowl, whisk eggs, cream, and seasoning.
Layer cheese, ham, sprouts in crust; pour custard over.
Bake at 375°F for 35–45 minutes until set and golden.
Let rest 10–15 minutes before slicing.
Notes
Can be made a day ahead of time. Be sure to let cool fully before covering and refrigerating. The quiche can be eaten cold or at room temperature or reheated, covered with aluminum foil, in a 350°F oven for about 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 298
Prepping Brussel Sprouts for Quiche – To Soak or Not? Brussel Sprouts and Ham Quiche
Why Soak Brussel Sprouts Before Cooking?
One of the most common questions home cooks ask when preparing brussel sprouts and ham quiche is: Should I soak my sprouts first? The short answer: it depends on your goal.
Soaking brussel sprouts in cold water for about 10–15 minutes before cooking can help:
- Remove dirt and any hidden insects (especially if using fresh garden-picked sprouts)
- Loosen outer leaves for easier trimming
- Slightly mellow the bitterness, especially in older or larger sprouts
While soaking is not mandatory, it can improve overall texture and taste, especially when you’re blending sprouts into a soft egg-based quiche. Just make sure to pat them dry thoroughly afterward—excess water will make your filling too loose.
If you’re short on time or using bagged store-bought sprouts, a quick rinse may be enough.
Alternatives to Soaking: Roasting, Steaming, or Blanching?
If soaking isn’t your thing, there are other prep methods that work beautifully with brussel sprouts and ham quiche:
| Prep Method | Benefits | Best Use Case |
|---|---|---|
| Roasting | Deepens flavor, adds caramelization | Use for extra crunch and smokiness |
| Steaming | Retains nutrients, softens texture | Great for mixing evenly into custard |
| Blanching | Quick-cooks and brightens color | Ideal for maintaining vibrant texture |
- Roasting: Halve the sprouts, drizzle with olive oil, salt, and pepper. Roast at 400°F for 20 minutes until browned. This is ideal for a quiche with bold, roasted notes.
- Steaming: Lightly steam for 5–7 minutes to soften sprouts while keeping them vibrant.
- Blanching: Briefly boil sprouts (2–3 minutes), then shock in ice water to lock in color and stop cooking.
In most cases, blanching is the go-to method when making quiche. It strikes the right balance between flavor, tenderness, and structure. And yes—you should blanch sprouts before baking them if you want to avoid raw, tough bites in your finished dish.
Looking for inspiration? Try this southwest dense bean salad as a perfect side option for a quiche dinner.
Cooking Techniques: Brussel Sprouts and Ham Quiche – Should You Pre-Cook Vegetables?
The Science of Pre-Cooking Veggies for Quiche Texture
When crafting the perfect brussel sprouts and ham quiche, pre-cooking your vegetables isn’t just a suggestion—it’s a game changer. Why? Because vegetables like brussel sprouts release moisture as they cook. If they’re added raw to the quiche filling, they can make the custard watery and the crust soggy.
Pre-cooking the Brussels sprouts—whether by roasting, steaming, or blanching—is a key step when preparing a Brussel sprouts and ham quiche. It reduces excess moisture and brings out the natural sweetness and depth of flavor in the sprouts, which complements the savory ham and creamy custard base perfectly.
This technique is especially important when using larger or thicker sprouts. Softening them beforehand ensures they cook evenly inside the Brussel sprouts and ham quiche, preventing any raw or tough bites. The result is a cohesive, melt-in-your-mouth texture that makes each slice as satisfying as the last.
Bonus: Pre-cooked veggies also layer better and help your quiche hold its shape.
How Long to Blanch Brussel Sprouts Before Baking
If you’re going the blanching route (a smart choice for uniform tenderness), here’s a step-by-step to get it right:
- Trim and halve the brussel sprouts.
- Bring a pot of lightly salted water to a boil.
- Add sprouts and boil for 2 to 3 minutes until bright green and just slightly tender.
- Immediately transfer to an ice water bath to stop the cooking.
- Drain well and pat dry with paper towels before folding them into the quiche.
Important: Moisture is your quiche’s enemy. Always dry your sprouts well after blanching to avoid a soggy filling.
Once your ingredients are prepped, start assembling your Brussel sprouts and ham quiche by layering the roasted sprouts, diced ham, and shredded cheese directly into the crust. This step ensures even distribution and allows the flavors to meld as they bake. Pour the egg mixture over the top, letting it fill every nook and cranny. By layering this way, the Brussels sprouts absorb the savory richness of the ham and cheese instead of releasing moisture, giving your Brussel sprouts and ham quiche a firm texture and deep, satisfying flavor.
Don’t miss our semolina pudding recipes if you’re craving a sweet finish after your savory quiche!
Building the Perfect Quiche Base and Crust: Brussel Sprouts and Ham Quiche
Homemade Crust vs. Store-Bought: Pros and Cons
The crust is more than just a vessel—it’s a critical part of your brussel sprouts and ham quiche. Whether you go homemade or store-bought, the crust sets the tone for texture, flavor, and structure. But which option is right for you?
| Option | Pros | Cons |
|---|---|---|
| Homemade Crust | Buttery, flakey, customizable flavors | Takes more time and prep |
| Store-Bought | Convenient, consistent results | Can be bland or overly processed |
A homemade crust—crafted from scratch with butter or shortening—adds rich flavor and flaky texture that takes your Brussel sprouts and ham quiche to the next level. It’s the kind of extra step that shows care, whether you’re hosting brunch or treating yourself to a cozy weekend bake. That said, convenience matters too. On busy days, a quality pre-rolled pie crust from the store works just fine. Just make sure it’s unsweetened (some are made for desserts) and give it a quick blind bake to keep your Brussel sprouts and ham quiche crisp, not soggy.
Tips for a Flaky, Golden Quiche Crust with No Soggy Bottom
One of the most common mistakes in baking quiche? A soggy, undercooked crust. But with a few simple steps, you can ensure your quiche crust is buttery, crisp, and firm enough to hold the creamy filling.
1. Blind Bake First
Before adding any filling, bake the crust empty (aka blind baking). Line it with parchment and fill with pie weights or dried beans. Bake at 375°F for 12–15 minutes, then remove weights and bake 5 more minutes.
2. Brush with Egg Wash
After blind baking, brush the crust with a beaten egg and return to the oven for 3–4 minutes. This creates a seal and prevents the custard from soaking into the dough.
3. Avoid Overfilling
Only pour the egg mixture to about 90% of the crust’s depth. Overfilling causes leaks and uneven baking.
4. Cool Slightly Before Filling
Let the crust cool for 10 minutes before adding the brussel sprouts and ham mixture. This small pause helps maintain crust integrity.
Looking for something fresh and hydrating to pair with your quiche? Try this zobo drink recipe packed with flavor and antioxidants.
Mixing and Baking Your Brussel Sprouts and Ham Quiche
Ideal Egg-to-Cream Ratio for Custard
The heart of any great quiche lies in its custard—the smooth, savory egg mixture that ties everything together. When crafting a Brussel sprouts and ham quiche, getting that custard just right is essential. It’s all about balancing your egg-to-dairy ratio to create a silky texture that complements the hearty bites of roasted sprouts and smoky ham.
A general rule of thumb is:
- 1 large egg per ½ cup of cream or milk
For a standard 9-inch pie crust, you’ll need:
- 4 large eggs
- 1½ cups of heavy cream (or a blend of milk and cream)
This combination delivers a rich, creamy texture without being too dense or rubbery. If you want a lighter version, use half whole milk and half cream. But avoid fat-free milk—it can make your custard thin and bland.
Optional Add-ins:
- A pinch of nutmeg for subtle warmth
- A tablespoon of Dijon mustard for tang
- Fresh thyme or chives for herbal brightness
Layering Ingredients for Even Cooking and Flavor Distribution
To avoid a soggy bottom and ensure every bite bursts with flavor, proper layering of your ingredients is key. Here’s the layering technique that works best for this quiche:
- Sprinkle shredded cheese on the bottom of the blind-baked crust—this creates a moisture barrier.
- Add your chopped ham next, distributing evenly.
- Top with blanched or roasted brussel sprouts, making sure they’re not clumped.
- Pour the custard slowly and gently over the filling to avoid displacing ingredients.
- Finish with more cheese on top if you like a golden, bubbly top layer.
Then, bake at 375°F (190°C) for 35–45 minutes, or until the center is set and the top is lightly browned. A slight jiggle is okay—it will firm up as it cools. Let the quiche rest for 10–15 minutes before slicing to help the custard finish setting.
Baking Tip:
Place the quiche on a baking sheet to catch any overflow and ensure even cooking, especially if your oven has hot spots.
Check out this natural Mounjaro recipe for a healthy drink to serve alongside your brunch spread.
Variations of Brussel Sprouts and Ham Quiche to Try
Crustless Quiche Version for a Low-Carb Meal
Trying to cut carbs or skip the crust? No problem. A crustless brussel sprouts and ham quiche is just as flavorful—and even easier to make. It’s also gluten-free, keto-friendly, and perfect for a make-ahead breakfast or light dinner.
Instead of building the quiche in a crust, grease your pie dish well (butter or nonstick spray), and:
- Layer ham, brussel sprouts, and cheese directly in the pan.
- Pour over your custard (4 eggs, 1½ cups milk/cream).
- Bake at 375°F for 35–40 minutes.
This variation cuts about 120 calories per slice, making it an ideal option if you’re watching your intake but still want that cozy, savory bite.
Adding Cheddar, Gruyère, or Goat Cheese for Flavor Twists
One of the easiest ways to refresh your Brussel sprouts and ham quiche is by experimenting with different cheeses. Whether you prefer sharp cheddar, nutty Gruyère, creamy goat cheese, or even a smoky gouda, each variety adds a unique twist to your Brussel sprouts and ham quiche. It’s a simple way to customize the flavor based on your preferences—or whatever cheese you have on hand.
Here are a few fun combinations:
| Cheese Combo | Flavor Note | Pairing Tip |
|---|---|---|
| Sharp Cheddar + Mozzarella | Classic, kid-friendly | Great for lunchboxes or picky eaters |
| Gruyère + Swiss | Nutty and melty | Adds depth and elegance |
| Goat Cheese + Feta | Tangy and bold | Ideal for dinner parties or brunch |
| Pepper Jack + Cheddar | Spicy twist | Perfect with a side of salsa or greens |
You can also toss in extras like:
- Caramelized onions for a sweet touch
- Sun-dried tomatoes for a tangy contrast
- Spinach or kale for more greens
These variations let you turn a classic into something new and exciting without much extra effort.
Looking for a creative brunch twist? Don’t miss our banana peach smoothie recipe—a refreshing drink to complement any savory dish.
Serving, Storing, and Reheating Tips: Brussel Sprouts and Ham Quiche
Best Side Dishes to Pair with This Savory Quiche
Brussel sprouts and ham quiche is hearty enough to stand alone, but pairing it with the right side dish can take your meal from great to unforgettable. Whether you’re serving brunch, lunch, or a light dinner, the goal is to balance the richness of the quiche with something refreshing or crunchy.
Here are some ideal pairings:
| Side Dish | Why It Works |
|---|---|
| Mixed green salad | Light and crisp contrast |
| Roasted sweet potatoes | Natural sweetness pairs beautifully |
| Fruit salad | Bright, acidic balance |
| Sourdough toast | Adds a rustic, chewy texture |
| Chia smoothie | Nutrient-rich and refreshing |
Serve your quiche warm with a fresh garden salad topped with vinaigrette, or keep it casual with toast and fruit for breakfast. If you’re hosting brunch, add coffee or mimosas to round out the experience.
Discover great ideas like chia seeds smoothie to pair with your quiche for a protein-packed side or light beverage.
Storing Leftovers Properly and How to Reheat Without Drying Out
One of the best things about this brussel sprouts and ham quiche? It stores beautifully. That means you can make it ahead, enjoy leftovers, or pack it into lunches during the week.
Storage Tips:
- Refrigerator: Wrap tightly in foil or place in an airtight container. Keeps fresh for up to 4 days.
- Freezer: Wrap individual slices or the whole quiche (once cooled) in plastic wrap + foil. Freeze for up to 2 months.
Reheating Tips:
- Oven (best for crisp crust): 350°F for 10–15 minutes, covered with foil to prevent drying.
- Microwave (for quick reheats): 60–90 seconds per slice. Add a small cup of water to the microwave to preserve moisture.
Avoid reheating in high heat too quickly, as it can make the eggs rubbery or overcook the sprouts. A low-and-slow reheat is the secret to keeping texture and flavor intact.
Looking for a drink that pairs well post-quiche? Check out this liver flush juice recipe for a detox-style boost to cleanse your palate and body.
Health Benefits and Meal Prep Ideas: Brussel Sprouts and Ham Quiche
Macronutrient Breakdown of a Slice of This Quiche
Brussel sprouts and ham quiche isn’t just delicious—it’s also surprisingly nutritious. Thanks to its mix of vegetables, protein, and healthy fats, a single slice provides a well-balanced meal ideal for breakfast, brunch, or even a light dinner.
Here’s a typical macronutrient breakdown per slice (based on a standard 9-inch quiche, cut into 8 servings):
| Nutrient | Approximate Value |
|---|---|
| Calories | 270–320 kcal |
| Protein | 14–18g |
| Fat | 18–22g |
| Carbohydrates | 8–10g |
| Fiber | 2–3g |
| Net Carbs | 6–8g |
This makes Brussel sprouts and ham quiche ideal for low-carb lifestyles, meal prep plans, or anyone who prefers whole, satisfying meals that don’t leave you hungry an hour later. Using high-quality ham, fresh Brussel sprouts, eggs, and a bit of aged cheese not only boosts protein but also enhances the rich, savory flavor that makes this Brussel sprouts and ham quiche a go-to comfort dish.
Bonus: Brussel sprouts are high in vitamin K, C, and folate, supporting bone health and immune function.
Make-Ahead Tips for Weekly Meal Planning and Freezer Storage: Brussel Sprouts and Ham Quiche
One of the greatest advantages of a quiche—especially one as hearty as this—is how meal-prep friendly it is. With a few strategic steps, you can prep it for the entire week or freeze extra portions for later.
Weekly Meal Prep Strategy:
- Bake your quiche on Sunday.
- Let it cool completely, then slice into 8 even pieces.
- Store slices in individual containers for grab-and-go lunches or breakfasts.
Freezer-Friendly Instructions:
- Wrap each slice in plastic wrap and then foil, or use a vacuum-sealer bag.
- Label with the date. It will keep for up to 2 months.
- Reheat in the oven or toaster oven for best results—just 10 minutes at 350°F and it’s ready to enjoy.
This flexibility makes brussel sprouts and ham quiche an ideal recipe for anyone juggling a busy schedule but still craving something homemade and satisfying.
Looking for something fun and fruity for breakfast later in the week? Try this ABC fruit juice—a great vitamin-packed sidekick to your savory morning.
Frequently Asked Questions About Brussel Sprouts and Ham Quiche
Are Brussels sprouts good in quiche?
Yes, Brussels sprouts are excellent in quiche. When roasted, blanched, or sautéed beforehand, they bring a slightly sweet, nutty flavor that balances well with savory ingredients like ham and cheese. Their texture softens during baking, blending beautifully into the creamy custard. If prepped correctly, Brussels sprouts add both nutrition and depth to your quiche—no bitterness, just delicious complexity.
Why do you soak Brussels sprouts before cooking?
Soaking Brussels sprouts before cooking helps remove any dirt, bugs, or residual bitterness, especially in larger or more mature sprouts. A quick 10–15 minute soak in cold water can also loosen the outer leaves and improve texture. While not always necessary, soaking is a helpful prep step when using fresh, untrimmed sprouts in dishes like quiche.
Should vegetables be cooked before putting in quiche?
Absolutely. Pre-cooking vegetables is key to a successful quiche. Raw vegetables tend to release moisture as they bake, which can make the quiche soggy and prevent even cooking. Sautéing, steaming, roasting, or blanching vegetables like Brussels sprouts ensures they’re tender and flavorful before being mixed into the custard. This step is essential for a well-textured, sliceable quiche.
Should you blanch Brussels sprouts before baking them?
Yes, blanching Brussels sprouts before baking is highly recommended, especially if they’re going into a quiche. Blanching softens the sprouts slightly, preserves their bright green color, and reduces cooking time in the oven. After blanching for 2–3 minutes, shock them in ice water, pat them dry, and then add them to your filling. This method prevents soggy spots and ensures even texture throughout.
Conclusion: Make Brussel Sprouts and Ham Quiche Your New Comfort Classic
Brussel sprouts and ham quiche isn’t just another dish—it’s a celebration of flavor, comfort, and kitchen creativity. Whether you’re gathering around the table for Sunday brunch or batch-prepping your meals for the week, this quiche offers everything: texture, taste, nutrition, and that home-cooked warmth Cozy Bites Recipes is all about.
With a flaky crust, creamy egg custard, savory ham, and tender Brussels sprouts, this recipe checks every box. Plus, it’s endlessly adaptable—low-carb, freezer-friendly, and perfect for make-ahead mornings.
If you’re looking to add a new staple to your breakfast, brunch, or light dinner rotation, let this be the one. You bring the love—we’ve got the recipe.
Don’t miss our pink salt recipe for another unique way to elevate your homemade meals with natural flavors and flair.
