Chopped Brussels sprouts quiche

Name: Chopped Brussels sprouts quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Brussels sprouts; 7-10 Tbsp Salt; 175 g Flour; 50 g ground hazelnuts; 100 g Butter; 4 Eggs (size M); 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 1 red pepper; 250 ml Milk; 1 TABLESPOON Breadcrumbs; 50 g Mountain cheese; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Brussels sprouts
7-10 Tbsp Salt
175 g Flour
50 g ground hazelnuts
100 g Butter
4 Eggs (size M)
2 TABLESPOONS Olive oil
400 g mixed minced meat
7-10 Tbsp Pepper
1 red pepper
250 ml Milk
1 TABLESPOON Breadcrumbs
50 g Mountain cheese
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Knead flour, 1/2 tsp salt, hazelnuts, butter and 1 egg to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
Heat the oil in a coated pan. Fry the minced meat for 3-4 minutes until crumbly, season with salt and pepper. Clean, wash and cut the peppers into pieces. Drain the Brussels sprouts and rinse in cold water.
3
Stir milk and 3 eggs until smooth. Season to taste with salt and pepper. Roll out the dough on a floured work surface and line a greased, floured tart tin (26 cm Ø) with lift-off base.
4
Sprinkle the bottom with breadcrumbs. Grate cheese. Layer minced meat, Brussels sprouts and paprika in the mould. Pour over egg milk, sprinkle with cheese and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 35-45 minutes until golden brown and the egg milk has set.