Brussels Sprout Quiche

Ingredients for 4 servings:

• 125 g butter, cold
• 250 g wheat flour type 1050
• 1 egg(s)
• 1 pinch of salt
• 50 g hazelnuts, ground
• 500 g Brussels sprouts, frozen
• 4 m.-sized onion(s)
• 1 tbsp oil
• 100 g Gouda, coarsely grated
• 150 g sour cream
• 3 eggs
• 1 tsp mustard
• Salt and pepper, white
• 1 tbsp hazelnuts, ground

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

vegetarian

Cut the cold butter into pieces. Place it in a bowl with the flour, egg, a little salt, and hazelnuts and knead into a smooth dough. Cover and chill for about 30 minutes. In the meantime, pre-cook the Brussels sprouts for about 12 minutes, then drain well. Peel the onions and cut them into wedges. Heat the oil and sauté the onions until translucent. Mix together the eggs, sour cream, and mustard. Stir in the cheese and season the topping with salt and pepper. Roll out the chilled dough on a lightly floured surface into a circle approximately 30 cm in diameter. Grease a quiche or springform pan (26 cm) and line it with the dough, creating a small rim. Arrange the Brussels sprouts and onions on top and pour the egg and cream over them. Sprinkle with the hazelnuts. Bake in a preheated oven at 175°C for about 40-50 minutes until golden brown. Serve immediately.