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1
Make the Pastry In a food processor, pulse both flours with the salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Drizzle the ice water on top and pulse until the dough just comes together.
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4
Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate until well chilled, about 1 hour.
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6
Make the Pastry On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick.
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7
Ease the dough into a 9-inch round, 2-inch-deep cake pan; do not trim the overhanging dough.
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8
Refrigerate until firm, about 30 minutes.
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9
Make the Pastry Preheat the oven to 350.
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10
Line the pastry with parchment paper and fill with pie weights.
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11
Bake for 20 minutes, until barely set.
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12
Remove the parchment and pie weights.
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13
Bake for 15 to 20 minutes, until lightly browned.
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14
Let cool on a rack.
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15
Increase the oven temperature to 425.
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16
Make the Filling On a rimmed baking sheet, toss the brussels sprouts with the olive oil.
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17
Roast in the oven for about 20 minutes, tossing once, until browned and tender.
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18
Let cool, then coarsely chop.
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19
Reduce the oven temperature to 325.
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20
Make the Filling In a bowl, whisk the milk with the cream, egg yolks, eggs, salt, white pepper and nutmeg.
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21
Stir in the brussels sprouts and scallions.
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22
Sprinkle the Gruyere in the crust and pour the filling on top.
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23
Set the cake pan on a foil-lined baking sheet and bake the quiche for about 11/2 hours, until set.
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24
Transfer to a rack and let cool for 30 minutes.
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25
Using a paring knife, trim the excess crust and discard.
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26
Cut the quiche into wedges and serve.
