Brussels sprout quiche

Name: Brussels sprout quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 240 g Flour; 130 g Butter or margarine; 7-10 Tbsp Salt; 1 egg (size M); 800 g Brussels sprouts; 300 g Kasseler in one piece; 400 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g medieval Gouda cheese; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

240 g Flour
130 g Butter or margarine
7-10 Tbsp Salt
1 egg (size M)
800 g Brussels sprouts
300 g Kasseler in one piece
400 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g medieval Gouda cheese
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Breadcrumbs

Directions

1
Mix 200 g flour, 100 g fat, 1/2 teaspoon salt, egg and 2 tablespoons water with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands.
2
Covered and let it rest in the refrigerator for about 1 hour. Meanwhile clean and wash the Brussels sprouts and cook in boiling water for 6-8 minutes. Drain well on a sieve. Cut the smoked pork loin into cubes. Heat the rest of the fat in a pot, dust with the rest of the flour and sauté.
3
Add milk while stirring and bring to the boil. Season with salt, pepper and nutmeg. Add Brussels sprouts and pork loin and cook at low heat for about 3 minutes. Meanwhile grate cheese finely. Add 100 g to the sauce and let it melt.
4
Roll out the dough on a lightly floured work surface until round (approx. 33 cm Ø). Grease a flat quiche tin (approx. 29 cm Ø) and line with the dough. Sprinkle with breadcrumbs. Spread the Brussels sprouts and casserole ragout on the dough and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 50-60 minutes.
5
20 minutes before the end of the baking time, sprinkle the remaining cheese on top and bake.