John Myers
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Cabbage Sprout Quiche
The perfect cabbage sprout quiche recipe with a picture and simple step-by-step instructions.
Shortcrust
- 250 g Fine spelled flour
- 150 g Butter
- 1 piece Organic egg
- 1 pinch Salt
Quiche filling
- 250 g Brussels sprouts is the same as Brussels sprouts
- 250 g Oat cream (or real)
- 2 Pc. Organic eggs
- 1 tbsp Pure cashew butter
- 1 tsp Thyme, dried or fresh
- 2 tbsp Lemon juice and zest
- Salt, pepper from the mill
Shortcrust
- Make the shortcrust pastry from the specified ingredients, knead quickly, cover and let rest in the refrigerator for about 1 hour. Then take it out for another half an hour and let it warm up. Roll out on a floured surface (or between plastic sheets) and line a quiche dish with it. Prick with a fork more often, put in the refrigerator for about 10 minutes and then briefly pre-bake in the preheated oven (top / bottom heat 180 degrees). Should still be light, not let it take on any color. I often bake gluten-free, but I don’t think you can make a shortcrust pastry that good without gluten.
filling
- Wash the cabbage sprouts (usually called Brussels sprouts in Germany), remove any ugly outer leaves and trim the stem. Cook in the steamer for about 10 minutes. I cut them in half and placed them on the cooled quiche base.
- Prepare a glaze from the oat cream, cashew butter and eggs (mix well with a hand blender). Season with lemon zest, lemon juice, thyme, salt and pepper. I deliberately avoided cheese because 1. I don’t particularly like it and 2. I didn’t want to drown out the aroma of the cabbage sprouts. I really like them. But there the minds split.
- Baste the cabbage sprouts, put the quiche in the oven again for about 25 minutes (still top / bottom heat and 180 degrees), center. When it starts to stick and lightly turn color, sprinkle a handful of chopped walnuts on top. That rounds off the tastes very well. Let rest a little before cutting.
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