Brussels sprouts quiche with gravad salmon

Name: Brussels sprouts quiche with gravad salmon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 400 g Brussels sprouts; 7-10 Tbsp Salt; 6 Eggs (size M); 250 ml + 2 tablespoons of milk; 7-10 Tbsp Pepper; 150 g grated Emmental cheese; 1 Egg Yolk; 300 g Graved salmon in slices; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 discs (à 75 g) deep-frozen puff pastry
400 g Brussels sprouts
7-10 Tbsp Salt
6 Eggs (size M)
250 ml + 2 tablespoons of milk
7-10 Tbsp Pepper
150 g grated Emmental cheese
1 Egg Yolk
300 g Graved salmon in slices
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Wash and clean the Brussels sprouts and blanch in boiling salted water for about 5 minutes. Mix eggs, 250 ml milk, salt, pepper and cheese. Place defrosted puff pastry slices on top of each other and roll out into a rectangle (27 x 37 cm). Line a greased form (30 x 20 cm, height 3 cm) with it so that the dough reaches just over the edge. Lay the remaining dough on top of each other, roll out again, cut out fish. Whisk the egg yolk and 2 tablespoons of milk.
2
Coat the fish with the mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 10 minutes. Spread the Brussels sprouts in the casserole dish and pour on the egg icing. Coat the protruding puff pastry edge with the remaining egg yolk. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Spread salmon on the quiche and garnish with dill and puff pastry fish. Serve with honey-mustard sauce