Now I do realise that Brussel Sprouts are neither a herb nor particularly uncommon or exotic. They are an interesting plant though and a very cheap vegetable when in season. They are also very nutritious. The trick is making the most of them while they are in season.

Personally, I love them. I will happily munch on them raw. Or even better, raw and smothered in cream cheese. Mmmm, cheesy. I don’t have many ways to make them shine though. I add them to soups and casseroles a lot but I need more ideas to make them shine in their own right. So Kalyn’s changes to Weekend Herb Blogging seemed like a good opportunity to explore the humble sprout.

While I’m on the topic of WHB, many thanks to Pam from Sidewalk Shoes for hosting this week.

Tonight, I hit the jackpot. Brussel Sprout Quiche. This is an eggless quiche so great for those with egg allergies who can eat dairy. It has the sprout hating Bread Winner’s stamp of “delicious”. I made mine in the thermomix and have given the directions below. Conventional cooks can use the recipe exactly as is in the link above.

Brussel Sprout Quiche
make standard thermomix shortcrust pastry for base.
Filling
250g Brussel sprouts
1 tablespoon olive oil
1 onion, quartered
2 rashers bacon, sliced
1 tablespoon lemon juice
½ cup milk
250g grated cheese
2 tablespoons chopped parsley
Topping
60g butter or olive oil
2 teaspoons curry powder
2 slices bread, crumbed

  1. Grate cheese for 10 seconds on speed 7 and remove
  2. Chop onion for 10 seconds on speed 7
  3. Remove ends and coarse outer leaves from sprouts
  4. Add sprouts to thermomix and chop for a further 5 – 10 seconds on speed 5
  5. Add bacon and oil, saute at 100 degrees for 4 minutes on reverse speed 2. Use the spatula to move it all around. Add lemon juice when there is 1 minute left to cook. When cooked, remove from bowl and set aside
  6. Put milk and cheese in thermomix and cook at 100 degrees for 2 minutes on reverse speed 1.
  7. Put sprout mixture back in thermomix and blend for 10 seconds on speed 4. Pour into pastry
  8. Wash and dry thermomix.
  9. Make breadcrumbs. Add butter and curry powder and cook at 100 degrees for 4 minutes on soft speed
  10. Scatter crumbs on top of quiche and bake at 200°C for 10 minutes, then reduce heat to 170°C for 20 to 30 minutes more, or until filling is set.

Some links for other wonderful sprouty ideas I have yet to try follow;

Taste has some good basic information and related recipes.

Quick easy and delicious golden crusted Brussel Sprouts

In a risotto

Brussel Sprout and Mushroom Casserole

Brussel Sprouts with Pancetta

I hope I’ve inspired some sprout lovin’ especially for those of us in the southern hemisphere as now is the time!