Brussels Sprouts Quiche
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 125 g butter, cold
- 250 g wheat flour type 1050
- 1 egg (s)
- 1 pinch (s) salt
- 50 g hazelnuts, round
For covering:
- 500 g Brussels sprouts, frozen
- 4 medium onion (s)
- 1 tablespoon oil
For the cast:
- 100 g Gouda cheese, coarsely rated
- 150 g sour cream
- 3 egg (s)
- 1 teaspoon mustard
- Salt and pepper, whiter
To sprinkle:
- 1 tablespoon hazelnuts, ground
Print Recipe
Pin Recipe Instructions
- Cut the cold butter into pieces. Put together with the flour, egg, a little salt and hazelnuts in a bowl and knead to form a smooth dough. Cover and chill for approx. 30 minutes.
- In the meantime, pre-cook the Brussels sprouts for approx. 12 minutes, then drain well. Peel the onions and cut into wedges. Heat the oil and sweat the onions in it until translucent.
- Mix the eggs, sour cream and mustard together. Stir in the cheese and season the topping with salt and pepper.
- Roll out the cooled dough on a little flour into a circle approx. 30 cm in diameter. Grease a quiche or springform pan (26 cm) and line it with the dough, forming a small edge. Now spread the Brussels sprouts and onions on top and pour the egg cream over it. Sprinkle with the hazelnuts.
- Bake at 175 ° C in a preheated oven for approx. 40 - 50 minutes until golden brown.
- Serve immediately.
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