If you’re still looking for the perfect Easter dinner side, or maybe a good brunch item while the family is in town these Brussel Sprout Quiches are pretty delectable.
1 pound Whole Brussel Sprouts
2 Tbs Ground Flaxseed
1 Tbsp Dill
1 tsp Salt
1 tsp Garlic
¼ cup Water
6 oz. Dill Havarti cheese (4 oz. for blending & 2 oz. for topping)
A couple drops Olive Oil for muffin tin
Preheat Oven to 375˚ & drop some olive oil in the bottom of each muffin cup.
Place rinsed Brussel Sprouts into food processor & pulse until coarsely chopped. Then, add in eggs (which are beautiful, so here’s a picture)
Add the rest of your ingredients, excluding the cheese, along with the eggs & blend.
Add 4 oz. of Dill Havarti Cheese cut into chunks into the food processor & pulse until evenly throughout mixture. Once everything is mixed scoop ingredients into muffin tin (should make 1 dozen regular sized muffin quiches).
Place into oven & bake for 20 min. After 20 minutes top each quiche with a square of Dill Havarti Cheese (roughly 2 oz.) and bake for another 8 minutes. Once they come out of the oven run a spatula along the edges for easy removal. Set them on a tray and sprinkle with dill.