caramelized brussels sprouts + gruyere pie

Yesterday I was rummaging through our refrigerator and freezer to find a good, but quick dinner.  In other words, I was looking for a one dish wonder.  As I pulled out brussels sprouts, gruyere, and a forgotten pie crust from the freezer, I knew I might have something special on my hands, so I grabbed my camera and got to work!  Of course the proof would be in the (repeated) tastings.  I have made (and photographed) plenty of dinner makings that just didn't make the blog cut, but this is definitely not one of them!  Success!  And delicious success.  I had two more pieces of the pie for breakfast.  I am a firm believer that pie can be breakfast; sweet or savory.  If you don't agree, you just don't know better.

1 pound brussels sprouts, washed and trimmed
1 medium onion, thinly sliced
2 T butter
1 T balsamic
1 T honey
1 t cayenne pepper
salt and pepper
1 egg, beaten
1 cup shredded gruyere (or swiss)

1 pie crust, homemade OR store-bought

Preheat the oven to 425.  Thinly slice the brussels sprouts.

 Melt butter in large skillet, add onions and cook until just translucent.  Add the brussels sprouts, and cook on medium, stirring often to prevent burning.  Add the honey, balsamic, cayenne, salt and pepper.  Continue cooking until the brussels are lightly browned, soft and fragrant.  The mix of honey, balsamic and cayenne makes for an irresistible combination of sweet, savory and spicy.  So, so good.

Set pan aside, and let cool for 5 to 10 minutes.  Mix 1/2 cup of shredded cheese with the beaten egg.

Once the brussels are slightly cooled, stir into the cheese and egg mixture, and then pour into the prepared pie shell.

Top with the remaining shredded cheese, and bake for 25 to 30 minutes.  And then- ta da!  Isn't she pretty and browned and cheesy?  Yes, please.

Dig in!  I'm thinking about making this for Easter brunch.  Because pie for breakfast is a good thing.