Leek and Brussels Sprout Quiche

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 egg(s)
• some water
• ¼ tsp salt
• 1 onion(s)
• 500 g Brussels sprouts
• 2 stalk(s) leeks
• 1 tbsp oil
• some nutmeg
• some salt and pepper
• 3 eggs
• ½ cup crème fraîche
• ½ cup cream
• 150 g Emmental cheese
• 3 tbsp breadcrumbs

Instructions

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

for a 26 cm springform pan

Sift the flour onto a work surface, mix with the egg, butter, salt, and possibly a little water to form a shortcrust pastry, and chill. Trim the Brussels sprouts and slice the leek into rings. Briefly fry the onion, then add the vegetables, season with salt and nutmeg, and sauté briefly. Whisk the eggs, cream, and crème fraîche. Grease a 26cm springform pan and line the bottom and sides with the shortcrust pastry. Spoon the vegetable filling onto the pan and pour over the egg and crème fraîche mixture. Coarsely grate the cheese, mix with the breadcrumbs, and sprinkle over the quiche. Bake at 180°C fan/convection oven or 200°C top/bottom heat for about 45 minutes.