The best Brussels sprout quiche

Ingredients for 1 servings:

• 180 g flour
• 80 g butter or margarine
• 1 egg(s)
• 2 tbsp water
• 1 pinch of salt
• 750 g Brussels sprouts
• 100 g cream
• 100 g crème fraîche
• 2 eggs
• 4 slices of cooked ham
• 250 cheeses, for example Emmental
• Nutmeg, ground
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Brussels sprout tart

First, clean the Brussels sprouts and cook them in salted water for about 10 minutes, depending on their size, until al dente. In the meantime, prepare the dough. Put the flour, butter, 1 egg, water, and salt in a bowl and knead well. Pour the mixture into a greased tart dish and let it rest for a while. Drain the Brussels sprouts and let them cool. Make a smooth sauce with the cream, crème fraîche, and eggs. Season with salt, pepper, and nutmeg. Cut the cheese and ham into small cubes and add them to the sauce. If desired, leave some cheese over for later topping. Now halve the Brussels sprouts, quarter very large ones, and place them in the tart dish. Pour the sauce over the sprouts until they are almost covered, and bake in the oven at 200°C (400°F) for 25 minutes using conventional oven heating. You can add the cheese topping to the tart 15 minutes before the end of the baking time. I like to serve it with white wine or a dark beer.