Parisian Breakfast: Quiche with Brussels Sprouts Shallots and Dill

Ingredients

• For the crust (adapted from Williams Sonoma)
• 1+1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons cold shortening, cut into small pieces
• 5 tablespoons ice water
• For the quiche mixture
• 15 brussels sprouts
• 4 tablespoons unsalted butter
• 2 large shallots, finely chopped
• 3/4 teaspoon salt, divided
• 1/8 teaspoon ground black pepper
• 1/8+1/2 teaspoons garlic powder, divided
• 1 tablespoon white wine
• 4 large eggs
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground white pepper
• 1 pinch dried thyme
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons grated pecorino romano cheese
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1/2 cup finely shredded swiss cheese
• 1/2 cup finely shredded mild cheddar cheese

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