Best Brussels Sprouts Quiche
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g flour
- 80 g butter or mararine
- 1 egg (s)
- 2 tablespoon water
- 1 pinch (s) salt
- 750 g Brussels sprouts
- 100 g cream
- 100 g crème fraîche
- 2 egg (s)
- 4 slices cooked ham
- 250 cheeses, for example Emmentaler
- Nutmeg, ground
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First clean the Brussels sprouts and cook in salted water for about 10 minutes, depending on the size, until they are al dente.
- In the meantime, prepare the dough. Put the flour, butter, 1 egg, water and salt in a bowl and knead well. Pour the mixture into a greased cake tin and let it rest a little.
- Pour off the Brussels sprouts and let them cool.
- Make a creamy sauce from the cream, crème fraîche and eggs. Season to taste with the salt, pepper and nutmeg. Cut the cheese and ham into small cubes and add them to the sauce. If desired, leave some cheese to bake the dish later.
- Now halve the Brussels sprouts, also quarter the very large ones, and place in the tart pan. Pour the sauce over until the Brussels sprouts are almost covered and place in the oven at 200 ° C for 25 minutes on top / bottom heat. The gratinated cheese can be placed on the tart 15 minutes before the end of the baking time.
- I like to drink white wine or a dark beer with it.
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