Leek Brussels Sprout Quiche Recipe

Most effective approach to get everyone to eat Brussels sprouts! It makes one 24-cm (9 1/2-inch) quiche that cuts easily into 6-8 pieces.  


Crust – 260 g 1 3/4 cups + 2 TBSP or 9.2 oz all-purpose flour – 140 g 1 1/5 sticks or 4.9 oz unsalted butter, frozen – 4-8 tablespoons ice cold water Filling – 1 tablespoon olive oil – 1 teaspoon salt – 2 large leeks about 550-600g / 1.2 pounds both – 350 g 12.3 oz brussels sprout – 1/4 teaspoon dried thyme – 1 tablespoon butter – 2 eggs beaten – 120 ml 1/2 cup milk – 120 ml 1/2 cup whipping cream – 1/2 teaspoon salt few grinds of black pepper – 1/8 teaspoon ground nutmeg – 50 g 1.8 oz Parmesan cheese (or similar) – 1-2 tablespoons pumpkin seed – 1 tablespoon olive oil For serving: Sour cream or créme fraiche or greek yogurt

Step 1

Making the crust Grate frozen butter on a box grater and add to a large bowl with flour. Stir with a fork, then add 4 tablespoons water.   


Step 2

Stir again quickly and add tablespoons of water until the dough is clumpy and sticks together when pinched. Hand-press it into a ball, flatten it into a disk, and refrigerate for 30 minutes or overnight.  

Step 3

Preheat oven to 220°C (425°F) and gently oil tart pan. Remove dough from fridge and let it remain at room temperature for 5 minutes.  

Step 4

Flour your surface and roll the dough into a 30-cm (12-inch) round. Roll the dough around to avoid sticking to the work surface.   

Step 5

Place pastry dough on tart pan after rolling it around your pin. Lay it gently in, press it down and up the pan sides, then trim the pastry overhanging. Wrap dough in parchment and add beans or pie weights.   

Step 6

After 10 minutes of blind baking, remove the paper and beans and bake for 5-10 minutes until pale golden. Remove from oven, cool, and lower temperature to 180°C (350°F).  

Step 7

Meanwhile, make the filling Trim, half, and thinly slice leeks. Set aside. Brussels sprouts' outer leaves and cores should be removed. Two sprouts for later, half the rest. Thinly slice and add to leeks.  

Step 8

Warm skillet oil on medium-high. Add half the leeks and sprouts. Sprinkle 1/2 teaspoon salt and toss to wilt vegetables.  

Step 9

Add the remaining vegetables, 1/2 teaspoon salt, thyme, and butter. Cook vegetables until tender, stirring periodically. Stop cooking and cool.  

Step 10

In a small bowl, mix eggs, milk, cream, salt, pepper, and nutmeg. Mix well. Spread veggie filling on crust evenly.   

Step 11

From the edge, slowly pour over the egg mixture in a circle. Put pumpkin seeds and grated cheese on top. Dip two saved brussels sprout leaves in olive oil. Place on tart top.  

Step 12

Bake until the filling is done, cheese melts, and brussels sprout leaves shrink, 25–30 minutes at 180°C (350°F).  

Step 13

Wait 10 minutes after baking, then remove quiche from pan. Serve plain or with sour cream. Cover leftover quiche and eat within two days.  

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