Brussels sprouts ricotta quiche

Name: Brussels sprouts ricotta quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g Flour; 100 g cold butter; 6 Eggs (size M); 7-10 Tbsp Salt; 500 g Brussels sprouts; 5 red onions; 125 g Ricotta cheese; 150 g Fresh cream; 1 package ground saffron; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme and oregano; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

200 g Flour
100 g cold butter
6 Eggs (size M)
7-10 Tbsp Salt
500 g Brussels sprouts
5 red onions
125 g Ricotta cheese
150 g Fresh cream
1 package ground saffron
7-10 Tbsp Pepper
7-10 Tbsp Thyme and oregano
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Quickly knead flour, butter in flakes, 1 egg and 1 teaspoon salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. Meanwhile clean and wash the Brussels sprouts and cook them in boiling salted water for about 10 minutes.
2
Onions peel and cut into slices. Mix ricotta, crème fraîche, saffron and 5 eggs. Season with salt and pepper. Roll out the shortcrust pastry on a well floured work surface until round (28 cm Ø).
3
Grease a tart mould (26 cm Ø) and dust with flour. Line the mould with the short pastry. Spread Brussels sprouts and onions evenly on the pastry. Pour the egg-crème-fraîche over the pastry. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
4
Cover after 30 minutes if necessary. Remove quiche from the oven and garnish with thyme and oregano.