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Brussels Sprouts and Spicy Sausage Ricotta Quiche

  • Author: Mary
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 1 quiche 1x


Units Scale
  • 1 pie crust
  • 1/2 lb ground spicy italian sausage
  • 1 white onion, cut to long strips
  • 2 cups brussels sprouts, some quartered, and some cut to 1/8" coins
  • 5 large eggs
  • 1/2 cup milk
  • 2/3 cup ricotta
  • salt & pepper


  1. Preheat the oven to 425 F.
  2. Roll out the pie crust and fit it to a 9" pie pan, making sure to prick with a fork. Line with foil and pie weights and bake for 10 minutes before removing the foil and weights. Return to the oven and bake for 5 more minutes. Remove and set aside.
  3. In a large skillet over medium heat, brown the sausage and break it apart with a spatula.
  4. When the sausage is browned, add the onion and brussels sprouts. Cook, stirring frequently, for 5-8 minutes, or until the onions and brussels are both nearly soft.
  5. In a separate bowl, whisk together the eggs, milk, ricotta, and 1/2 tsp each of salt and pepper.
  6. Combine the sausage mixture with the egg mixture, then pour into the crust. Bake for 25-30 minutes, or until the crust is golden and the egg mixture is firm.
  7. Let cool a few minutes before serving.