What’s for dessert ?: Gluten Free: Quiche with Brussels sprouts

April 18, 2020 by No Comments

Broccoli you either hate or love. I adore them !! I recently bought myself a larger quantity of frozen Brussels sprouts so I can enjoy them out of season as well. My favorites are steamed, just briefly turned in butter, with the addition of salt and freshly ground pepper. If you ask me, they would prepare only and exclusively that way. Quiche is ideal for camouflage of Brussels sprouts, and it is also a great idea for lunch when you need to get rid of some foods that need to be consumed as soon as possible (so I found the remains of Easter ham).

Dough

  • 200 g Schar Mix B flour

  • 80 g of cold diced butter

  • a pinch of salt

  • 3 top with a full tablespoon of sour cream

Rub the butter into the flour to get a coarse crumb structure. Add the remaining ingredients and knead the dough. Roll out the dough immediately on a floured surface and line the pie tin. Cover with baking paper and load with rice or beans and bake for 10 minutes in an oven preheated to 180 ° C. After 10 minutes, remove the baking paper and return the dough to the oven for another 5 minutes.

Stuffing

  • 300 g of frozen Brussels sprouts (you can also use fresh)

  • 2 eggs

  • 200 g sour cream

  • 100 ml of milk

  • salt and freshly ground pepper

  • 150 g ham (or bacon pre-fried)

  • 70 g grated cheese (I used Pastorino)

Cook the broccoli in boiling salted water for 5 minutes, then drain and allow to cool. Many complain that their sprouts are bitter – they become so if they are cooked for too long. If you use fresh Brussels sprouts, clean them of the outer leaves and cut them in half before cooking, and cut the frozen Brussels sprouts in half after cooking. Beat eggs, add sour cream and milk. Season to taste. Add diced ham and 50 g of grated cheese. Arrange the halves of the broccoli on the baked dough, pour over the prepared mixture and sprinkle with the remaining cheese. Bake for about 20 minutes in an oven preheated to 180 ° C, and when the filling hardens, increase the oven to 200 ° C and bake until the surface gets a nice color (approximately 5 minutes). Cool on the grill before serving. You can serve it lukewarm or cold.

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