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Brussels sprout quiche with pine nuts

updated

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Ingredients for 4 servings:

  • 1 pack of puff pastry, round, refrigerated or frozen
  • 500 g Brussels sprouts, preferably small florets
  • 100 g breakfast bacon
  • 2 eggs
  • 250 ml cream
  • 100 g cheese (Gruyère), grated
  • salt and pepper
  • nutmeg
  • 50 g pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Especially good after the first frost

Line a 24 cm baking pan with the puff pastry and prick the bottom with a fork. Bake the bacon slices, defatt them on kitchen paper, and place them on the bottom. Blanch the trimmed and washed Brussels sprouts for about 3 minutes and spread them in the pan along with the pine nuts. Beat the eggs with the cream and season well. Pour over the Brussels sprouts. Sprinkle with cheese and bake in a preheated oven at 200°C for 45-50 minutes.

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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.

Singles Dinner No. 36

Brussels sprout quiche with pine nuts