Summary

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

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Instructions

1. 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.
2. 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.
3. Mix the eggs, sour cream and mustard together. Stir in the cheese and season the topping with salt and pepper.
4. 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.
5. Bake at 175 ° C in a preheated oven for approx. 40 - 50 minutes until golden brown.
6. Serve immediately.