Dieser Beitrag enthält Werbung – advertising.
Leaving winter… last weekend temperatures suddenly dropped below 0° C & some snow flakes filled the air: winter was back & stays w/ us this week. Nevertheless in a fortnight Easter is almost over & spring should easily push aside now the cold air.
I think it’s just the right moment for some delicious substantial quiche w/ the last winter vegetables. Brussels sprouts are on offer now & I roasted them to become the little stars of my quiche.
We start w/ roasting Brussels sprouts. Before we’ve to clean & trim the Brussels sprouts.
…& don’t forget to preheat the oven to 190° C w/ fan.
We mix the little balls w/ olive oil & salt & pepper, line a baking tray & distribute the little balls – off to the heat.
About half an hour later we’ll have roasted Brussels sprouts – crispy & soft at the same time.
…don’t forget to reduce the oven to 160° C w/ fan!
Let’s assemble the ingredients for the quiche…
We start w/ a ready-to-use yeast based quiche dough: we mix the flour w/ water & knead w/ an electric handheld mixer until soft. The dough will be flattened w/ out rolling pin until large enough to fill the bottom of the springform & its edge.
- a springform filled w/ quiche dough
- roasted Brussels sprouts
- Spring onions
- South Tyrolean bacon
- …& crème fraîche…
- The roasted Brussels sprouts cover the bottom of the quiche.
- The Gruyère is roughly grated.
- Bacon & spring onions are chopped & fried in olive oil.
- Crème fraîche is mixed w/ dried thyme & salt & pepper.
We mix the crème fraîche w/ the eggs, add bacon & onions & grated Gruyère… & pour the mess into the quiche!
About 45 min later we have a wonderful quiche at our hands…
- 1 x ready-to-use quiche dough flour mix w/ yeast
- 500 g Brussels sprouts
- 3-4 spring onions
- 100 g South Tyrolean bacon in slices, then chopped
- some olive oil
- 400 g crème fraîche
- 5 eggs
- 150 g Gruyère roughly grated
- 1 tsp dried thyme
- salt & pepper to taste
- springform 26 cm
- Preheat the oven to 190° C w/ fan.
- Line a baking tray w/ baking parchment.
- Clean & trim the Brussels sprouts.
- Mix the Brussels sprouts w/ olive oil & salt & pepper & arrange the brussels sprouts on the baking tray.
- Roast in the oven for about 20-30 min until brown, crispy & soft; put aside.
- Reduce the oven temperature to 160° C w/ fan.
- In the meantime: Grate the Gruyère.
- Fry the chopped spring onions & the bacon in some olive oil.
- Oil the springform.
- Mix the quiche dough w/ water, knead it & roll it out large enough to cover a springform bottom & its edge.
- Fill in the Brussels sprouts for 1 layer on the bottom.
- Mix crème fraîche & eggs w/ an egg whip.
- Fold in the grated Gruyère.
- Fold in the fried spring onions & the bacon.
- Pour the mess into the springform.
- Bake at 160° C w/ fan for about 45-55 min.
- Let it cool for 5-10 min & open carefully the edge.
- Transfer to the final plate when cooled down.
Crispy & soft… w/ Brussels sprouts all over the bottom…
Gruyère & bacon cover the slightly bitter taste of the Brussels sprouts.
I admit: I like the crispy quiche edges – while my better half likes to discard them… meaning: more for me!
The businesswoman w/ too many office hours thinks
Another quiche… It’s the right quiche – warmed up in the microwave – when there are snow flakes outside… Even if the sky is blue & temperatures cross the freeze point… somewhat (like today!) this is really comforting!