- 400 gram Brussels sprouts
- large handful of cherry tomatoes
- 1 shallot
- 1 garlic clove
- 3 eggs
- 200 ml cream
- pepper and salt to taste
- 6 squares of puff pastry
- butter for coating
- olive oil for baking
- large handful of grated Parmesan cheese (Grana padano)
Kitchen equipment needed
- Spring form (18 cm – 7 inch)
- Large skillet
- Large bowl
- Silicone kitchen brush
- Paring knife
Preparation — 10 minutes
Use a paring knife to CLEAN the Brussels sprouts. If needed, chop off the tip of the stem and remove the outer leaves. CHOP them in half and REPEAT for all the Brussels sprouts.
PRE-HEAT the oven to 190 degrees celsius or 375 fahrenheit.
PEEL and finely chop the shallot and garlic. HEAT olive oil in a large skillet and saute the Brussels sprouts for about 2 minutes. ADD the chopped shallot and garlic and cook a few minutes more. Let it cool off slightly.
BRUSH the spring form with butter and coat the form with puff pastry. POKE small holes in the bottom with a fork and divide the baked Brussels sprouts over the bottom.
Baking the Brussels sprouts quiche — 30 minutes
WHISK the eggs and cream smooth in the large bowl and season with pepper and salt. SLICE the cherry tomatoes in half and divide them over the Brussels sprouts. Carefully POUR in the egg mixture and top it off with grated cheese.
BAKE the quiche in the oven for about half an hour, or until it’s beautiful golden brown and firm. Serve with a lovely green salad if you like and enjoy!