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Brussels sprout quiche with bacon

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Ingredients for 4 servings:

  • 500 g mashed potatoes
  • 600 g Brussels sprouts
  • 4 eggs
  • 200 g cheese
  • 100g bacon
  • 150 g sour cream
  • salt and pepper
  • n. B. Nutmeg
  • 100 ml milk

Instructions

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

Mix the mashed potatoes with 50g of cheese and 2 eggs. Spoon the mixture into 4 small quiche dishes (approx. 12-14cm in diameter) and press up the edges slightly. Trim the Brussels sprouts and blanch them in salted water for approx. 10 minutes, then drain well. Cut the bacon into strips and fry until crispy. Distribute the Brussels sprouts and bacon among the quiches and sprinkle with the remaining cheese. Preheat the oven to 200°C. Whisk the milk with the sour cream and 2 eggs and season with salt, pepper, and nutmeg. Pour over the Brussels sprouts. Bake the quiches for approx. 30 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.

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