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Brussels Sprout Quiche

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Ingredients for 4 servings:

  • 250 g flour
  • 1 egg(s)
  • 100 g butter, cold
  • 1 pinch of salt
  • 350 g Brussels sprouts
  • 3 eggs
  • 1 cup sour cream, approx. 200 g
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

Knead the flour, egg, butter, and a pinch of salt into a dough, then chill for half an hour. Clean the Brussels sprouts and blanch them in boiling salted water for 5 minutes, then drain. Whisk 3 eggs and the sour cream, season with salt and pepper. Roll out the dough and place it in a springform pan, leaving a high edge. Stir the Brussels sprouts into the egg mixture and spread it on the dough base. Bake in a preheated oven at 135°C (top/bottom heat) for 35 minutes. One serving contains 570 kcal for 4 servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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