This easy brussels sprout quiche with bacon & goat cheese is a must-make! Sautéed brussels with smoky bacon and creamy goat cheese bake up in this epic savory quiche. It’s incredibly delicious, a meal-prep wonder, and loaded with flavor!

brussels sprout quiche with bacon and goat cheese on wooden surface

Hey y’all! Seriously cannot believe that it’s nearly the end of the year already. Whew. I’ve got a few more delicious recipes that I plan to roll out until then, get hype! Or maybe it’s me that’s hype? Idk, ha! Listen, this new quiche recipe is a recent true love of mine. One of my most favorite make ahead meals to keep stored in the fridge is a solid quiche that’s ready to go for the week, praise be.

I’ve been living for all of the seasonal produce and goods that come around this time of year, too. And brussels sprouts? Mannn, I could devour me some of them every single day. We’ve been eating them in this brussels sprout quiche, sautéed on their own, and a ton of other different ways. I cannot get enough of these little green veggies. As my fave, Tina, said…they’re simply the best!

Brussels Sprout Quiche With Bacon & Goat Cheese (Sooo Dang Scrumptious!)

Ooeee, peeps! Have you ever had a quiche before? This is a French dish that is comprised of a pastry shell (like a pie crust) filled with an egg custard and nearly any meats, cheeses, and vegetables. Quiche is a savory classic and often consumed for breakfast, brunch, and even lunch. Honestly, you can enjoy a good ole quiche at any time of the day if you ask me!

If you’re a fan of quiche, you’re gonna love this brussels sprout quiche, y’all. This recipe is so very easy to make while also being full of incredible flavors, gahh. There’s sweet, salty, and smoky flavors going on here, it’s so lovely.

slice of Brussels sprout quiche with bacon and goat cheese on small white plate with gold fork

Thanks, FoodSaver®, For Sponsoring This Post

DISCLOSURE: This post is sponsored by FoodSaver® who I’m so happy to continue working with; all thoughts expressed here are my own. I’ve had a blast being a brand ambassador for them and developing tasty eats every month. Check out these funfetti pudding cookies and these egg bites!

I’m using their Preserve & Marinate Containers– along with the Handheld Vacuum Sealer. These containers lock in freshness and seal in flavor, with 2 different settings to choose from. Turn the valve to vacuum mode and attach to the handheld sealer to help keep food fresh when stored. I keep this brussels sprout quiche in my container on this mode, love it! Or switch to marinate mode to marinate meat, fish, and veggies in minutes instead of hours.

You can find FoodSaver® products available at, Walmart, Amazon, Kroger,, Bed Bath and Beyond, Target, Best Buy, Costco, and Meijer to name a few. My friends have given me a promo code: BUTTER25 for you to use at check out for 25% off any items until the end of the year!

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Bacon: I love using thick-cut bacon but any kind of bacon will do!
  • Brussels sprouts: These are easy to find in the produce section or farmers markets. Make sure to wash, cut off the ends, and peel off the outer leaves. Then slice them nice and thinly for the best texture in this quiche. Also, if you’re lucky, some stores even carry them already shaved/sliced in bags!
  • Seasonings: For this brussels sprout quiche, I use salt, pepper, garlic powder, crushed red pepper flakes (optional), and onion powder. Simple spices that reward with one flavorful quiche…season, season, season!
  • Eggs: I mean, what is a quiche without eggs. This is what “sets” the quiche.
  • Milk: Whole milk is my go-to but please feel free to use 2%, skim, or lactose-free milk. Note: I do not recommend using any nut milks here.
  • Maple syrup: This adds a touch of sweetness that really compliments the savoriness and smoky notes from the bacon in this recipe. So good!
  • Parmigiano reggiano cheese: An Italian hard cheese that adds some extra robust vibes, yum. A good substitute in place of would be parmesan cheese.
  • Goat cheese: This type of cheese has a tangy, mild flavor that also compliments this brussels sprout quiche by giving it a fresh and super creamy taste. It’s also far easier to digest as opposed to cow’s milk cheese.
  • Pie crust: Feel free to use a homemade pie crust or a store-bought pie shell.

⇢ Don’t miss my overnight cinnamon rolls, these buttermilk waffles, this double chocolate banana bread, and of course my sweet potato biscuits.

How To Make Brussels Sprout Quiche

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven. Prep the oven and preheat to 400°F.
  2. Fry the bacon. In a large skillet over medium-high heat, cook the bacon until nice and crisp. Then use a slotted utensil to transfer the bacon to a paper towel lined plate. Keep the bacon fat in the pan, do not discard.
  3. Sauté the brussels sprouts. Add the brussels into the same skillet and sauté them in the residual bacon fat until they’re soft and tender, stirring them every so often. Then season the brussels with salt, pepper, garlic powder, red pepper flakes, and onion powder. Remove from heat.
  4. Make the custard. In a large bowl, whisk the eggs together. Then pour in the milk and maple syrup. Sprinkle in half the cheese and mix to combine.
  5. Assemble the quiche. Spread the brussels sprouts evenly into the bottom of the pie crust and sprinkle the cooked bacon into the dish. Pour the egg mixture into the pie crust and top with the goat cheese crumbles.
  6. Bake away!: Place the quiche into the oven and bake until set.
  7. Serving: Cool for 5 minutes, garnish, and then slice into wedges and serve!

⇢ This brussels sprout quiche with bacon and goat cheese is the easiest to make and even better to eat. Bacon gives this quiche big time savoriness along with the sautéed brussels. Meanwhile, parmigiano reggiano and goat cheese lend a hand in amping up the salty + creamy flavors here. And lastly, that pop of maple syrup in the custard is clutch to round out all of the boldness in this quiche!

slices of Brussels sprouts quiche on small white plates with strawberries

Tips + Tricks For Recipe Success, FAQs, And Alternate Recipe Variations

>> Here is some additional information you may need to help along the way

  • Baking: I have a note in the recipe card, below, about placing your oven rack on the bottom. This will help to ensure that the quiche cooks evenly without browning too quickly. Other positions in the oven may cause the crust to overly brown while the quiche, itself, is still cooking.
  • Do I need to partially bake the crust?: This one is all rooted in personal preference, friends. Whenever I make my quiche, I do not par bake the crust beforehand and my quiche always comes out perfectly. Feel free to do as you wish on this one, the quiche will still be great.
  • Can I use turkey bacon?: Absolutely! One note on this, turkey bacon will not render fat as pork bacon will. When cooking the bacon and sautéing the brussels sprouts, you will likely need a tablespoon or two of butter/oil. Additionally, I recommend cooking this type of bacon as it is in strips and then chopping into pieces afterwards for best results.
  • Let’s talk veggies: While this recipe highlights brussels sprouts, please feel free to change it up if you’d like. Alternative vegetables that will work great include: broccoli, peas, mushrooms, bell peppers, spinach, and asparagus. Note: Be sure that whichever veg you opt for is free from all moisture. When sautéing the vegetables, sauté until all moisture is cooked out. Otherwise, your quiche will be soggy and waterlogged, I’d hate this for you.

How To Store Brussels Sprout Quiche

>> First, allow the quiche to cool down completely after baking…

Keep this quiche stored inside of an airtight container in the refrigerator for up to 1 week. Alternatively, you can store this quiche in the freezer for up to 2 months (thaw in the refrigerator). Re-warming is a breeze! When ready to reheat, you can rewarm the quiche in the microwave or in the oven. Reheat in the oven at 350°F for 25-30 minutes, in the microwave for 1-2 minutes, and in the air fryer for 7-8 minutes (or until heated through completely).

slice of Brussels sprouts quiche with two strawberries on small white plate with gold fork

I hope you all enjoy this brussels sprout quiche! Until next time 🤟🏾

⇢ A Few of Quin’s Top Tier Faves:

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slice of Brussels sprout quiche with bacon and goat cheese on small white plate with gold fork

Brussels Sprout Quiche with Bacon & Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
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This easy brussels sprout quiche with bacon & goat cheese is a must-make! Sautéed brussels with smoky bacon and creamy goat cheese bake up in this epic savory quiche. It’s incredibly delicious, a meal-prep wonder, and loaded with flavor!


  • 6 strips bacon, preferably thick-cut, chopped
  • 1 heaping cup shaved/thinly-sliced brussels sprouts
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon onion powder
  • 5 large eggs
  • 1 cup whole milk
  • 2 tablespoons pure maple syrup
  • 2 tablespoons grated parmigiano reggiano cheese, divided
  • 4 ounces goat cheese, crumbled into pieces
  • 1 (9-inch) unbaked pie shell/crust, homemade or store-bought


  1. Preheat the oven to 400°F. Position your oven rack on the bottom of the oven >> this prevents the quiche from browning too quickly.
  2. In a large cast-iron skillet over medium-high heat, spread the chopped bacon pieces in an even layer. Let the bacon fry up until cooked through and crisp, stirring every so often, about 10-15 minutes. Then use a slotted utensil to transfer the bacon pieces to a paper towel lined plate- do not discard the bacon grease! Set aside.
  3. Add the shaved/sliced brussels sprouts into the same skillet. Sauté in the rendered bacon fat, stirring often until the brussels sprouts are soft and tender, about 3-4 minutes. Then season with salt/pepper, to taste, along with the garlic powder, red pepper flakes (if using), and onion powder. Stir to fully combine and then remove from heat.
  4. In a large bowl, whisk the eggs together. Then pour in the milk, maple syrup, and sprinkle in 1 tablespoon of grated parmigiano reggiano cheese- stirring once more to fully incorporate.
  5. Place your pie shell/dish onto a large baking sheet (just in case anything spills over). Then spread the sautéed brussels sprouts onto the bottom of the pie crust. Follow it by sprinkling the cooked bacon pieces on top. Note: I like to reserve about a heaping tablespoon to save for crumbling on top when done baking, totally optional.
  6. Then pour the egg mixture into the pie crust. Nestle the crumbled goat cheese into the mixture, slightly submerging under the liquid. Use a spoon to carefully swirl everything together, if needed.
  7. Carefully place the baking sheet into the oven. Bake the quiche for 35-40 minutes or until the quiche is set. When done baking, it should give the slightest jiggle in the center. 
  8. Allow the quiche to cool for 5 minutes. Then sprinkle the remaining parmigiano reggiano cheese and reserved bacon pieces on top. Slice the quiche into wedges and serve warm. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. Storing: keep leftovers stored inside of an airtight container in the fridge for up to 1 week and in the freezer for up to 2 months.