Brussel Sprouts Quiche

To make the filling and assemble the quiche. Meanwhile preheat a separate skillet over medium heat.

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Heat the oven to 200C 180 fan 400F gas 6.

Brussel sprouts quiche. Increase oven temperature to 450oven and roast until brussels sprouts are golden and slightly tender about 20 minutes. How to make a tasty Brussel sprout quiche with ricotta and dried tomatoes. Shock in ice water then drain.

Bake 8 to 10 minutes or just until edge begins to brown if crust. Put the flour and salt in a mixing bowl. Roll out the dough on a lightly floured work surface and use to line a tart pan.

Add the oil and onions and cook for about 5 minutes until slightly charred stirring occasionally. Knead well then wrap in cling film and chill for 30 minutes. Fold in roasted Brussels sprouts.

Whisk the eggs and crème fraîche together and season with salt nutmeg and pepper. Saute until until tender-crisp. Stir in the egg and enough water to form a soft dough.

Heat oven to 400F. Rub in the butter until the mixture resembles breadcrumbs. Let them cool for about 5.

Remove from the oven let cool for about 10 minutes then remove quiche. Season with salt and pepper and. Get more Home Family Recipes here.

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Give it a good stir to evenly coat in the butter and give the sprouts a chance to start browning. Add sliced brussels sprouts mushrooms.

In a large bowl whisk together the eggs heavy cream and nutmeg. DO NOT PRICK CRUST. Scatter the onions over the brussels sprouts in the pie crust and top with the grated cheeses.

If crust edge browns too quickly cover with aluminum foil. Layer bottom of rice crust with vegetables bacon cheese. Blot veggies on paper towel.

Place on top of the tart. Once the garlic and shallots are just beginning to brown and theyre aromatic you can add the blanched and somewhat air dried Brussels sprouts to the pot. Whisk together eggs half half seasonings.

Add in the brussels thyme and 14. Take the leaves from two brussels sprouts you saved and dip them into olive oil. Bake at 180C 350F for 25-30 minutes until the filling is set the cheese melted and brussels sprout leaves shrunken.

Carefully pour milk mixture into crust and bake for 30 minutes or until center is set. In a large bowl whisk together eggs 1 12 cups milk Swiss cheese and remaining salt and pepper. Fill with Brussels sprouts then pour the egg mixture over top.

Waylynn Lucas Pastry Chef and author of Sunny-Side Up joins Home Family to prepare a light and nutrient rich quiche. Preheat oven to 350 F.

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