Quick puff pastry quiche with Brussels sprouts and many other delicacies

Ingredients for 4 servings:

• 700 g Brussels sprouts or other vegetables
• 1 pack of puff pastry from the refrigerated section
• 1 large onion(s), red
• 3 garlic cloves
• 50 g bacon, fattier
• 150 g bacon, air-dried, unsmoked (Guanciale), or as desired
• 100 g ham, cooked or raw
• 3 eggs
• 200 g crème fraîche
• 300 g herb cream cheese
• 100 g Parmesan or Pecorino
• n. B. Cheese, as desired, optional
• salt and pepper
• Nutmeg to taste
• Cumin as desired
• 1 tsp. baking soda
• Butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

delicious leftovers

Clean the vegetables, fill a pot with two fingers’ width of water, add 3 teaspoons of salt, bring to a boil, add the vegetables to the boiling water, and cook for 5-6 minutes. A pinch of baking soda makes cabbage more digestible. Drain the water and set the pot aside. While the vegetables are cooking, dice the fatty bacon and guanciale (I used that) or another smoked bacon into small cubes and fry them in a saucepan over medium heat. Meanwhile, finely dice the onion and garlic cloves. Once the bacon is nice and crispy, add the diced onion and garlic and sauté until translucent. Remove from the heat. Beat the eggs, then add the crème fraîche, whisking well, then fold in the herb cream cheese, and finally the grated cheese (I used pecorino), until creamy. Season to taste with (a little) salt, plenty of pepper, nutmeg, and cumin. Grease a 26 cm baking pan with butter, place it on the rolled-out puff pastry, cut out the edges around it with a knife, and line the bottom of the pie plate. Cut the remaining puff pastry into approximately 4-5 cm wide strips and line the sides of the pie plate with them. Prick the puff pastry base evenly with a fork. Then spread the vegetables on the puff pastry base, spread the bacon, onion, and garlic mixture evenly over it, then the ham cut into thin strips (I used cooked truffle ham) on top, and pour the cream over everything. It’s also delicious if you sprinkle flakes of Gorgonzola, Roquefort, or Camembert on top. Roll the edges of the puff pastry inward, place the pie plate on the middle rack of a preheated oven, and bake for 40 minutes at 200°C (top/bottom heat). If the surface becomes too dark, cover with aluminum foil after 30 minutes. I used Brussels sprouts as the main ingredient, but you can also use many other vegetables that you have left over.