Brussels sprouts quiche with Kasseler

Name: Brussels sprouts quiche with Kasseler
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 200 g + 2 tablespoons (40 g) flour; 100 g + 2 tablespoons butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Egg (Gr. M); 800 g Brussels sprouts; 400 ml Milk; 7-10 Tbsp grated nutmeg; 150 g medieval Gouda; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

200 g + 2 tablespoons (40 g) flour
100 g + 2 tablespoons butter/margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Egg (Gr. M)
800 g Brussels sprouts
400 ml Milk
7-10 Tbsp grated nutmeg
150 g medieval Gouda
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Breadcrumbs

Directions

1
Knead 200 g flour, 100 g fat, 1/2 teaspoon salt, egg and 2 tablespoons ice-cold water to a smooth dough. Cover and chill for about 45 minutes
2
Clean and wash the Brussels sprouts and cook in boiling salted water for about 8 minutes. Then drain
3
Dice cured pork. Heat 2 tbsp. fat. Sauté 2 tbsp. flour in it. Deglaze with milk and boil up. Simmer for about 5 minutes and season. Grate cheese, melt half in the sauce. Add Brussels sprouts and sliced pork to the sauce
4
Roll out the dough on a little flour until round (approx. 33 cm Ø). Place in a greased quiche tin (approx. 28 cm Ø) or springform pan and sprinkle with some breadcrumbs. Add the cured pork loin mixture
5
Bake in a hot oven (electric: 175 °C / convection: 150 °C / gas: level 2) for 50-60 minutes. Sprinkle with remaining cheese about 20 minutes before the end of the baking time