Brussels Sprout Quiche

Ingredients

• 250 g spelt whole wheat flour
• 100 g Soft Butter
• 1 egg
• Salt
• 350 g Brussels sprouts
• 4 eggs
• 300 g sour cream
• 10 g grated cheese (e.g., mozzarella or gouda)
• Pepper
• nutmeg

Instructions

1. 1.

   Knead the flour, egg, butter and a pinch of salt in a large bowl until smooth. Shape into a ball, cover, and chill for 30 minutes.

2. 2.

   Clean the Brussels sprouts by removing stems and outer leaves, wash them, then blanch in boiling salted water for about 3 minutes. Cool quickly in ice water and drain well.

3. 3.

   Whisk the eggs with sour cream and grated cheese, seasoning with salt, pepper, and freshly grated nutmeg. Roll out the dough on a floured surface, place it in a greased quiche or springform pan, and lift the edges to form a 4 cm rim. Fold the blanched sprouts into the egg mixture, then pour over the dough. Bake at 180 °C (160 °C fan) for 30–35 minutes until golden brown. Let cool briefly before slicing and serving.