Quiche with Brussels sprouts
Miscellaneous / / September 04, 2021
The quiche with Brussels sprouts becomes especially tasty on the second day, but it turns out to be so appetizing and aromatic that it is eaten right away.
- Recipe author: Yulia Magay
- After preparation, you will receive 4 servings
- Total recipe preparation time: 150 minutes
Ingredients
- Flour 130 g
- Salt 1 pinch
- Butter 90 g + 1 tsp spoon for smearing
- Water 2-3 tbsp. spoons
- Brussels sprouts 350 g
- Salt to taste
- Hard cheese 200 g
- Sour cream 100 ml
- Eggs 2 pieces
- Ground nutmeg to taste
Cooking method
Sift flour into a large bowl and mix with salt. Cut the softened butter into small cubes. Use your fingers to rub the butter and flour into crumbs.
Pour some cold water into a bowl and knead a soft dough, wrap it in cling film and refrigerate for 20 minutes.
Preheat oven to 150 ° C. Grease a round baking dish with butter.
Roll out the dough into a thin layer, put it in a prepared mold, press it to the bottom, form even sides and cut off the excess.
Make a few pricks on the dough with a fork. Bake the crust in a preheated oven for 20 minutes until light golden brown.
Make a shallow cruciform cut at the base of each cabbage. Boil cabbage in salted boiling water for 5-6 minutes, cool and dry.
Increase the oven temperature to 160 ° C. Place the cabbage on the crust. Grate the cheese on a fine grater.
Whisk sour cream with eggs, add ground nutmeg and salt to taste. Sprinkle half of the cheese over the cabbage.
Pour the egg mixture over the cabbage. Sprinkle the remaining cheese over the pie. Bake the quiche in a preheated oven for 30-40 minutes until golden brown, and then cool completely.
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