John Myers
Brussels Sprouts Quiche
The perfect brussels sprouts quiche recipe with a picture and simple step-by-step instructions.
- 3 piece Puff pastry
- 500 g Cauliflower
- 100 g Diced bacon
- 3 Eggs
- 150 Milliliters Cream liquid or cream fin
- Salt
- Pepper
- Nutmeg
- Sweet paprika
- Chives
- 180 g Cheese (various types)
- 100 Milliliters Vegetable broth
- – Clean the Brussels sprouts, cut them crosswise and blanch them in salted water – put the puff pastry out to thaw
- Whisk eggs with spices and chopped chives and a dash of cream (no salt)
- – Grate or cut cheese (e.g. 100 grams of Emmental, the rest of the spicy mountain cheese) – Line the springform pan with the puff pastry
- – Fry the bacon cubes in a pan, add the drained Brussels sprouts, rub nutmeg over them and fry them briefly. – Take the Brussels sprouts out of the pan and spread them on the puff pastry. – Pour in the bacon cubes with the broth and reduce – add the remaining cream and cheese and stir in well – let the pan off the stove and the mixture cool down a little
- – Preheat the oven to 170 • C – mix the cooled cheese mixture with the egg mixture and pour over the Brussels sprouts – place in the oven and bake for about 30-40 minutes.
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