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
ingredients
Flour
225 g, gluten free, flus extra for dusting
salt
1 pinch
butter
100 g
Eggs
1 large, beaten, plus extra for brushin
water
1- 2 tbsp
butter
25 g
Brussels sprouts
200 g, baby
Tomato
4 - 5 sun dried, in oil, drained and chopped
ricotta
250 g
Cream
100 ml, 48% fat
Eggs
2
tarragon
salt
Pepper
Gruyère
100 g, grated
tarragon
Preparation
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.
