John Myers
Ingredients for 2 servings:
- 5 sheets of filo pastry
- 500 g Brussels sprouts
- 100 g smoked bacon
- 1 bell pepper(s), red
- 3 eggs
- 3 tbsp cream
- 75g Gruyère
- pepper
- nutmeg
- olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Lunch dish
Preheat oven to 200 degrees Celsius (top/bottom heat). Remove the outer leaves from the Brussels sprouts and, if the florets are large, halve them. Blanch in salted water for about 8 minutes. Drain and rinse with cold water. Cut the smoked bacon into strips and fry in a dry pan until crispy. Dice the bell peppers. Grease a 24 cm diameter quiche dish with olive oil. Line with the filo pastry, brushing each sheet with olive oil. Arrange the Brussels sprouts on the base, sprinkle with bacon and paprika. Beat the eggs with cream, season well with pepper and grated nutmeg. Pour over the vegetables and top with grated cheese. Bake for 30 minutes.
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