Quiche with Brussels Sprouts, Ricotta and Sun-Dried Tomatoes

Ingredients

• 220 g flour
• 1 pinch salt
• 2 tbsp Sour cream
• 140 g butter
• butter for the pan
• 600 g Brussels sprouts
• 50 g sun‑dried, pickled tomatoes (in oil)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 250 g ricotta
• 3 eggs
• 3 tbsp freshly grated Parmesan
• pepper (ground)
• Nutmeg (freshly grated)
• rosemary (for garnish)

Instructions

1. 1.

   For the dough mix flour with a pinch of salt, sift onto the work surface, make a well in the middle, pour in the sour cream and scatter butter pieces around the well.

2. 2.

   Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

3. 3.

   Preheat the oven to 200°C (Oven + fan).

4. 4.

   Roll out the dough on a floured surface slightly larger than the pan, line a greased quiche tin with it. Lift up a rim and form waves with your fingers.

5. 5.

   Prick the base several times with a fork, cover with parchment and peas, bake blind for about 15 minutes in the preheated oven.

6. 6.

   Meanwhile clean the Brussels sprouts and blanch in boiling salted water for about 10 minutes. Remove, shock in cold water and drain well.

7. 7.

   Slice the tomatoes into thin strips. Peel and finely chop the shallot and garlic, sauté in a hot pan with melted butter until translucent. Mix in the Brussels sprouts and tomatoes.

8. 8.

   Whisk the ricotta with eggs and Parmesan, season with salt, pepper and nutmeg.

9. 9.

   Remove the base from the oven, lift off the peas and parchment, spread the vegetables on top. Pour the ricotta mixture over them and bake for another 25 minutes.

10. 10.

    Take out and serve garnished with rosemary.