Brussels Sprout Quiche

Ingredients for 4 servings:

• 150 g flour
• 75 g butter, cold
• 1 egg(s)
• 1 tsp salt
• 700 g Brussels sprouts
• Water (salt water)
• 5 small onions, red
• olive oil
• 1 tsp sugar
• 10 tbsp dry sherry
• salt and pepper
• 4 eggs
• 125 g cream
• 150 g crème fraîche
• nutmeg
• Flour for the work surface
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sherry

For the dough, knead the flour, butter in pieces, the egg, and 1 teaspoon of salt. Wrap in foil and chill for about 30 minutes. Meanwhile, for the filling, trim the Brussels sprouts, cook in boiling salted water for about 10 minutes, then drain. Peel the onions and cut into wedges. Heat the oil in a pan. Sauté the onions until softened, sprinkle with sugar. Deglaze with sherry and simmer for 5-6 minutes. Season with salt and pepper. Remove the onions. Mix together 4 eggs, the cream, and the crème fraîche. Season with salt, pepper, and nutmeg. Roll out the dough into a circle on a floured surface. Grease a tart tin, dust with flour, pour the dough into the tin, and press down firmly. Arrange the Brussels sprouts and onions on top. Then pour the egg white cream over the top. Bake in a preheated oven (top/bottom heat: 200°C, fan oven 175°C) for about 40 minutes.