Vegetable Quiche with Brussels Sprouts

Ingredients

• 150 g wheat flour
• 100 g whole wheat flour
• 4 tbsp light sesame seeds
• 1 egg
• 1 pinch salt
• 150 g butter
• 400 g Brussels sprouts
• Salt
• 2 carrots
• 3 eggs
• 100 g crème fraîche
• 250 ml Whipping Cream
• pepper (ground)
• nutmeg (freshly grated)','flour (for the work surface)','butter (for the pan and parchment paper)

Instructions

1. 1.

   For the dough, mix both flours with half of the sesame seeds, sift onto a work surface, press a well in the center, crack the egg into it, sprinkle with a pinch of salt, scatter butter pieces around the well, and quickly knead all ingredients by hand into a smooth dough. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

3. 3.

   Meanwhile wash and trim the Brussels sprouts, cross‑cut the stems, blanch them in boiling salted water for about 10 minutes, drain, shock in cold water, and let dry well.

4. 4.

   Peel and trim carrots, halve lengthwise, cut into 2 cm pieces, blanch in boiling salted water for 5 minutes, drain, shock, and dry.

5. 5.

   Whisk eggs with crème fraîche and cream, season generously with salt, pepper, and nutmeg.

6. 6.

   Roll out the dough on a floured surface slightly larger than the pan, line a buttered springform pan with it, lifting up a rim.

7. 7.

   Spread the vegetables on the base, pour the cream mixture over them, sprinkle remaining sesame seeds. Bake in the preheated oven for about 40 minutes, covering with buttered parchment to prevent excessive browning.

8. 8.

   Remove from the oven, let cool slightly, and serve sliced into portions.