Brussel Sprouts Quiche

Take the leaves from two brussels sprouts you saved and dip them into olive oil. Whisk together eggs half half seasonings.

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Stir in the egg and enough water to form a soft dough.

Brussel sprouts quiche. Get more Home Family Recipes here. Increase oven temperature to 450oven and roast until brussels sprouts are golden and slightly tender about 20 minutes. Preheat oven to 350 F.

To make the filling and assemble the quiche. Put the flour and salt in a mixing bowl. Saute until until tender-crisp.

Knead well then wrap in cling film and chill for 30 minutes. Once the garlic and shallots are just beginning to brown and theyre aromatic you can add the blanched and somewhat air dried Brussels sprouts to the pot. Give it a good stir to evenly coat in the butter and give the sprouts a chance to start browning.

Fill with Brussels sprouts then pour the egg mixture over top. Blot veggies on paper towel. Waylynn Lucas Pastry Chef and author of Sunny-Side Up joins Home Family to prepare a light and nutrient rich quiche.

Whisk the eggs and crème fraîche together and season with salt nutmeg and pepper. Roll out the dough on a lightly floured work surface and use to line a tart pan. Add the oil and onions and cook for about 5 minutes until slightly charred stirring occasionally.

Place on top of the tart. DO NOT PRICK CRUST. Heat the oven to 200C 180 fan 400F gas 6.

Bake 8 to 10 minutes or just until edge begins to brown if crust. Season with salt and pepper and. Layer bottom of rice crust with vegetables bacon cheese.

Carefully pour milk mixture into crust and bake for 30 minutes or until center is set. Let them cool for about 5. Rub in the butter until the mixture resembles breadcrumbs.

If crust edge browns too quickly cover with aluminum foil. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Add sliced brussels sprouts mushrooms.

In a large bowl whisk together eggs 1 12 cups milk Swiss cheese and remaining salt and pepper. Add in the brussels thyme and 14. Heat oven to 400F.

Meanwhile preheat a separate skillet over medium heat. Scatter the onions over the brussels sprouts in the pie crust and top with the grated cheeses. Shock in ice water then drain.

Fold in roasted Brussels sprouts. Remove from the oven let cool for about 10 minutes then remove quiche. In a large bowl whisk together the eggs heavy cream and nutmeg.

How to make a tasty Brussel sprout quiche with ricotta and dried tomatoes. Bake at 180C 350F for 25-30 minutes until the filling is set the cheese melted and brussels sprout leaves shrunken.

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