Brussels Sprouts – Cheese – Quiche

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 kg Brussels sprouts
  • Salt water
  • salt and pepper
  • nutmeg
  • 75 g cheese (Gouda or Emmentaler)
  • 4 egg (s)
  • 200 ml milk
  • Fat for the shape
  • 1 packet puff pastry from the cooling shelf, round (230 g, 32 cm)
  • 2 tablespoon breadcrumbs
  • 2 tablespoon pine nuts
Brussels Sprouts – Cheese – Quiche
Brussels Sprouts – Cheese – Quiche

Instructions

  1. Clean, wash and halve the Brussels sprouts if necessary. Cover and sauté in a little boiling salted water for 12-15 minutes. Drain well.
  2. Grate the cheese. Whisk eggs and milk together. Season well with salt, pepper and nutmeg. Stir in the cheese.
  3. Grease a tart pan with a removable base or a springform pan (26 cm). Place the puff pastry in the mold, press up 3 - 4 cm at the edge. Sprinkle the bottom evenly with breadcrumbs. Pour the Brussels sprouts into the mold and pour the egg milk over them. Sprinkle with pine nuts.
  4. Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for 40 - 45 minutes (cover with foil after approx. 30 minutes).

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