Brussels sprout quiche with ham, cheese, walnuts and pine nuts

Ingredients for 1 servings:

• 250 g flour
• 1 egg yolk
• 120 g butter
• 1 tbsp milk
• 1 pinch of salt
• 1 pinch(s) of sugar
• 50 g walnuts, chopped, preferably ground
• Butter for the mold
• 1.4 kg Brussels sprouts, which gave me 1 kg of cleaned Brussels sprouts
• 2 onions
• 1 tbsp oil
• 2 eggs
• 1 egg white
• 200 ml whipped cream
• 200 g diced ham
• 200 g cheese, grated, preferably strong
• salt and pepper
• nutmeg
• 50 g pine nuts

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

for a 28 cm quiche or springform pan

Knead the flour, egg yolk, butter, sugar, and salt. If desired, add 1-2 tablespoons of cold milk. Finely chop or grind the walnuts and work them into the dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. Clean the Brussels sprouts, remove any wilted outer leaves, trim the stems, and wash the florets. Halve the large florets and cut a cross into the stems of the smaller ones. Cook the Brussels sprouts in boiling salted water for about 10 minutes until al dente. Drain in a sieve, refresh in cold water, and let drain. Dice the onions and sauté in oil in a pan until translucent. Briefly add the Brussels sprouts and stir to combine. Preheat the oven to 200°C (top/bottom heat). Grease a 28cm quiche or springform pan with butter. Roll out the dough thinly in the pan. Use 2/3 of the dough for the base and 1/3 for the edges. Prick the pastry base evenly with a fork. Press the edges up slightly. Arrange the Brussels sprouts on the pastry. Whisk the eggs and cream. Stir in the cheese and ham and season the mixture with salt, pepper, and nutmeg. Spread the topping over the vegetables. Sprinkle the pine nuts on top. Bake the quiche in the oven at 200°C for approximately 35-45 minutes on the middle rack. Let rest for 10 minutes after baking, then cut into pieces. If you’re watching your calories, replace the cream with milk and the cheese with light cheese.