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Brussels Sprouts Quiche


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Ingredients

8 slice(s)

Brussels Sprouts Quiche

  • 100 g Cheddar cheese

Dough

  • 140 g water
  • 2 tsp dried instant yeast, or 20 g fresh yeast
  • 1 pinch sugar
  • 250 g strong white bread flour, plus extra for dusting
  • 3/4 tsp fine sea salt
  • butter, for greasing

Filling

  • 400-500 g brussels sprouts, peeled and halved
  • 500 g water
  • 100 g onions, quartered
  • 1 clove garlic
  • 30 g butter
  • 130 g pancetta, diced
  • 200 g sour cream
  • 3 eggs, medium
  • 1 tsp fine sea salt
  • 1 tsp dried marjoram
  • 2 pinches ground black pepper
  • 2 pinches ground nutmeg
  • 6
    1h 30min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Place cheese in mixing bowl and grate 5 sec/speed 6. Transfer to a bowl and set aside.
  2. Dough
  3. Place water, yeast and sugar in mixing bowl then heat 2 min/37°C/speed 2.
  4. Add flour and salt then knead 2 min/Dough mode. Meanwhile, flour a large bowl. Transfer dough to prepared bowl, cover and set aside to rise for 30 minutes. Meanwhile, clean and dry mixing bowl.
  5. Filling
  6. Insert simmering basket. Weigh in Brussels sprouts and water then steam 20 min/Varoma/speed 1. Meanwhile, grease a spring form tin (Ø 26 cm).
  7. Remove simmering basket with aid of spatula and set aside. Empty water from mixing bowl. Preheat oven to 200°C.
  8. Place onions and garlic in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  9. Add butter and pancetta then sauté 3 min/Varoma/speed 1.
  10. Add sour cream, eggs, salt, marjoram, pepper and nutmeg then mix 10 sec/Counter-clockwise operation/speed 4.
  11. Roll out dough on a floured surface to at least 5 cm wider than prepared tin. Press into tin and form a 5 cm rim.
  12. Scatter reserved steamed sprouts over dough then pour egg mixture over. Sprinkle with reserved grated cheese then fold dough edges towards middle. Bake for 30-35 minutes (200°C) until set and golden. Leave to rest for 10 minutes before slicing and serving warm.
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Accessories you need

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Tip

Do not use a tin smaller than Ø26cm or the filling may flow over the pastry edge.

Small sprouts do not need to be halved.

Ideal for Boxing Day -could be preparedwith leftover sprouts or other vegetables.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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