Brussels sprout and apple quiche with shallot jam

Level of difficulty

medium

Ingredients for 4 people

For the filling:
700 g Brussels sprouts
2 tart apples

For the shortcrust pastry:
250 g flour
2 eggs (size M)
20 g grated Parmesan cheese
1 pinch of salt
100 g cold butter
Also: 26 cm diameter springform or tart tin

For the topping:
400 g crème fraîche with herbs
4 eggs (size M)
3 tbsp flour
20 g grated Parmesan cheese
¼ tsp freshly grated nutmeg
1 tsp salt
Pepper from the mill
125 g grated cheese

For the shallot jam:
100 g shallots
1 fresh garlic clove
4 tbsp sunflower oil
150 ml water
80 g sugar
4 tbsp lime juice
Salt

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Clean the Brussels sprouts, make a cross-shaped cut at the end of the stem and blanch in boiling water for approx. 5 minutes. Pour the Brussels sprouts into iced water immediately after cooking. This will ensure they retain their green colour. Leave the Brussels sprouts to cool, cut in half and set aside.

Peel the apples, remove the core, cut into small pieces and set aside as well.

For the shortcrust pastry, put all the ingredients in a bowl and knead into a smooth dough. Shape the dough into a ball and cover and refrigerate for at least 30 minutes.

In the meantime, mix the crème fraîche with the herbs, eggs, flour, Parmesan and spices until smooth. Preheat the oven to 185 °C (conventional oven).

Set aside 1/3 of the shortcrust pastry and roll out the rest on a lightly floured work surface. Line the springform tin with baking paper and place the shortcrust pastry on the base. Shape the leftover pastry into a roll to form an edge about 3 cm high. Prick several holes into the base using a fork.

Distribute the Brussels sprouts and diced apple pieces on the base and pour the liquid mixture over them. Sprinkle over the grated cheese and bake for about 45 minutes until golden.

While the quiche is baking in the oven, peel and chop the shallots and garlic for the shallot jam. Heat the oil in a saucepan and fry the onions and garlic for about 10 minutes over a low heat. Add the sugar, lime juice and water. Bring everything to the boil and then simmer uncovered for 10 to 15 minutes over a reduced heat. Season with salt and serve with the quiche.

Bon appétit!