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Brussels Sprouts Quiche with Ricotta and Dried Tomatoes

Brussels Sprouts Quiche with Ricotta and Dried Tomatoes

Looking for a flavorful new brunch recipe?Try this Brussels sprouts quiche with ricotta and dried tomatoes, topped with tarragon.

06 November, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 25 MIN


All purpose flour
225 g, gluten free, flus extra for dusting
1 pinch
100 g
1 large, beaten, plus extra for brushin
1- 2 tbsp
25 g
Brussels sprouts
200 g, baby
4 - 5 sun dried, in oil, drained and chopped
Ricotta Cheese
250 g
100 ml, 48% fat
Gruyère Cheese
100 g, grated


How to make a tasty Brussel sprout quiche with ricotta and dried tomatoes

For the pastry

  • Put the flour and salt in a mixing bowl.
  • Rub in the butter until the mixture resembles breadcrumbs.
  • Stir in the egg and enough water to form a soft dough.
  • Knead well then wrap in cling film and chill for 30 minutes.
  • Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" flan dish or tin.
  • Knead the pastry again and roll it out on a floured surface and line the dish.
  • Brush the base and sides with egg.
  • Prick the pastry base and bake for 5 minutes.
  • Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

For the filling

  • Heat the butter in a pan and cook the Brussels sprouts for 5 minutes.
  • Remove from the heat and stir in the tomatoes.
  • Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of pepper.
  • Stir in the Brussels sprouts mixture and half the cheese.
  • Pour the mixture into the pastry case and scatter over the remaining cheese.
  • Bake for 25-30 minutes until golden and set.
  • Cool in the tin for 10 minutes before serving.
  • Garnish the Brussel sprouts quiche with a sprig of tarragon and serve.

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