I am so grateful that our taste buds evolve as we grow older. As a child I would not eat spinach, I didn’t love broccoli, and brussels sprouts were totally out of the question. How ironic that these three veggies are now my favourites?
I especially like using these vegetables with chicken or bacon as I’ve done in this fettuccine dish with bacon and brussels sprouts, which was an absolute winner. Combining the bacon and brussels sprouts with an egg and sour cream mixture in a cheesy parmesan crust – and then baking it to perfection … let’s just say making this quiche might have been one of the best decisions I’ve ever made (in.my.LIFE!).
This bacon and brussels sprouts quiche is perfect for lunch or for serving with cake and other tea time treats with your girlfriends.
210 g flour
2 tablespoons parmesan cheese
100 ml butter
30 ml water
250 g bacon, cut into small pieces
200 g brussels sprouts, halved
250 ml sour cream
50 ml milk
Handful of grated cheese (I used cheddar and parmesan)
- Mix the flour with the parmesan cheese. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
- Refrigerate the dough for half an hour where after you can roll it out and press it into a quiche dish. Bake for 30 minutes at 180 degrees.
- Fry the bacon in a pan until crispy and set aside. Use the same pan with the bacon fat and brown the brussels sprouts.
- Arrange the bacon and brussels sprouts on top of the cooked crust. Add some salt and black pepper.
- Beat the eggs, sour cream and milk and add to the bacon and brussels sprouts. Scatter some grated cheese on top and pop in the oven for 45 minutes at 180 degrees.
- Serve with lots of black pepper and a green salad.
* The dough will be enough for two crusts. You can freeze half for future use.