Brussels sprout and mushroom quiche

Ingredients for 4 servings:

• 220 g flour
• 60 g butter, room temperature
• 80 ml water
• ½ tsp apple cider vinegar
• 1 pinch of salt
• pepper
• 600 g Brussels sprouts, fresh
• 400 g mushrooms, brown
• 80 g diced ham
• 1 large onion(s)
• 1 clove(s) garlic
• 4 m.-sized eggs
• 250 ml cream
• 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Sort, trim, and wash the Brussels sprouts. Cook in salted water until al dente, then rinse in cold water and drain well. Make a dough from the first 6 ingredients and line a greased 26 cm springform pan with it. Pull the dough up slightly at the edges and prick the bottom several times with a fork. Pre-bake the dough in a preheated oven at 200 degrees Celsius for about 8 minutes. In the meantime, clean the mushrooms and remove the stalks. Slice the onions and garlic, heat the oil in a pan, and fry both. Quarter the mushrooms and add them to the pan, season with salt and pepper to taste. Finally, add the diced ham. Fry everything briefly until the liquid has evaporated. For the topping, whisk the eggs, cream, and grated Gouda cheese with salt and pepper. Top the pre-baked dough with Brussels sprouts and mushrooms, spread the topping evenly over the top, and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes until golden brown. Delicious hot or cold. Serve with a green salad, if you like!