Brussels sprouts – smoked tofu – quiche

Ingredients for 4 servings:

• 200 g flour
• 100 ml water, lukewarm
• ¼ cube of yeast
• ½ tsp salt
• 500 g Brussels sprouts, cleaned and halved
• 50 g smoked tofu, cut into small cubes
• 150 g quark (low-fat quark)
• 100 g sour cream (or sour cream)
• 3 eggs
• 2 tbsp horseradish, freshly grated (or double the amount from the jar)
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make an elastic dough from flour, water, yeast, and salt and let it rise in a warm place for about an hour. In the meantime, clean the Brussels sprouts, halve them, and briefly cook or blanch them in a little water. Set aside and let cool slightly. Cut the smoked tofu into small cubes and mix with the Brussels sprouts. For the topping, mix the low-fat quark, sour cream, and eggs. Season with the horseradish until very spicy (the spiciness will diminish considerably when heated!) and season with pepper, salt, and nutmeg. Spread the risen yeast dough into a 26 cm springform pan and form a rim. Pour the Brussels sprout and smoked tofu mixture on top and spread evenly. Pour the topping over the dough and bake in a preheated oven at 175 degrees Celsius for about 50 minutes, until the topping is golden yellow. Delicious hot or cold!