leaving winter w/ brussels sprouts quiche
Grab the last brussels sprouts of the season & work them in quiche: we'll get a tasty substantial dish ready for any brunch or dinner.
ingredients:
for the dough:
- 1 x ready-to-use quiche dough flour mix w/ yeast
for the filling:
- 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
equipment:
- springform 26 cm
how to:
- 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.
Notes
Prep Time: Includes the roasting of the Brussels sprouts.
Cook Time: It’s consequentially (!) only the time for the quiche.
The quiche is fine in the fridge for at least 2 days.
You can freeze the quiche (cut into pieces before freezing!) & reheat in the microwave.