Bacon and Brussels Sprouts Quiche
(This bacon and brussels sprouts quiche is perfect for lunch or for serving with cake and other tea time treats.)
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 into the flour with your fingertips to form crumbs. In a separate bowl, beat the egg and mix with the water. Add the eggs to the flour mixture and cut with a knife until dough is formed.
Refrigerate the dough for half an hour after which 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. Using the same pan with the bacon fat, 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 hot or cold.
* The dough will be enough for two crusts. You can freeze half for future use.
(For more recipes visit addsomebutter.com )