Brussels Sprouts and Ham Quiche

Ingredients for 1 servings:

• 100 g margarine
• 250 g flour
• 2 tsp vinegar
• 1 tsp salt
• 100 ml water
• 500 g Brussels sprouts
• 200 g cooked ham
• 200 g cream cheese
• 70 g Parmesan or Grana Padano
• 2 eggs
• 1 handful of herbs to taste
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple, delicious

For the base, mix flour, margarine, cold water, vinegar, and 1 teaspoon of salt into a dough. Wrap the finished dough in foil and chill. Meanwhile, wash and clean the Brussels sprouts (if you have quite large sprouts, you can also halve them) and boil them in salted water for about 5 minutes. Drain the sprouts well. Slice the ham and mix them with the sprouts. Tip: If you like, you can briefly roast the ham and sprouts in a pan with a little oil. This is not absolutely necessary, however. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Grease a 26 cm springform pan and line it with the dough, creating a 3-4 cm high rim. Spread the ham and sprout mixture over the dough. Finally, mix together the eggs, cream cheese, cheese, and herbs, and season generously with salt, pepper, and nutmeg. Spread the mixture over the Brussels sprouts and bake for about 30 minutes.