Leek Onion Brussels Sprouts Quichepie Recipes
BRUSSELS SPROUTS WITH LEEKS
THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LEEK, ONION, BRUSSELS SPROUTS QUICHE/PIE
I had enough pastry over one day to make an extra pie or quiche. I had things in the fridge that needed using up and simply threw them all togther in an experiment... it came out so well that now I make it regularly. You could also throw in a small amount of broccoli, or cauliflower, but the flavour of just the original ingredient is still the one that we like the most. The amount of sprouts is a "guesstimate" since 1-2 handfuls is enough, depending on the size of the sprouts)
Provided by kiwidutch
Categories Savory Pies
Time 1h10m
Yield 1 quiche, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 8 ingredients in a pan and saute gently until the onions and leeks begin to soften.
- Take off the heat and let cool.
- Cut your cream cheese into small blocks and stir well into the leek mixture.
- Add the grated cheese, cream (if using), eggs, salt and pepper and mix well.
- Scoop into an unbaked pie shell and cook for 40 minutes at 180 C (350 F).
- I got one extra (smaller pie) simply by adding another leek, onion more sprouts to my main mixture. I can't get pie crusts ready made here so used 4Susan's Basic pastry recipe #148258 which makes one larger pie and one smaller one (as shown in my additional photographs).
Nutrition Facts : Calories 377.3, Fat 25.1, SaturatedFat 10.7, Cholesterol 191, Sodium 427.1, Carbohydrate 26.4, Fiber 3.9, Sugar 3.5, Protein 13.3
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
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