Leek and Brussels Sprouts Quiche

Summary

Ingredients

• 250 g flour
• 125 g butter
• 1 egg (s)
• some water
• 0.25 teaspoon ¼ salt
• 1 onion (s)
• 500 g Brussels sprouts
• 2 leeks
• 1 tablespoon oil
• some nutmeg
• some salt and pepper
• 3 egg (s)
• 0.5 ½ cup crème fraîche
• 0.5 ½ cup cream
• 150 g Emmentaler
• 3 tablespoon breadcrumbs

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Instructions

1. Sieve the flour on a worktop, mix with the egg, butter, salt and possibly a little water to make a shortcrust pastry and put in the fridge.
2. Clean the Brussels sprouts and cut the leek into rings. Fry the onion briefly, then add the vegetables, season with salt and nutmeg and sauté briefly.
3. Whisk the eggs, cream and crème fraîche together. Grease a 26-inch springform pan, line the bottom and edges with the shortcrust pastry. Place the vegetable filling on top and pour the egg crème fraîche mixture over it. Coarsely grate the cheese, mix with the breadcrumbs and sprinkle over the quiche. Bake at 180 degrees circulating air or 200 degrees top / bottom heat for about 45 minutes.