Cheese & Brussels sprout quiches  in the manner of baby herb salad

Cheese & Brussels sprout quiches in the manner of baby herb salad

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Katie Quinn Davies incorporates super-smooth Redella cheese into these Irish-style quiches.

The ingredient of Cheese & Brussels sprout quiches in the manner of baby herb salad

  1. 445g packet Careme bitter Cream Shortcrust Pastry (see notes), thawed
  2. 4 chat potatoes
  3. 2 tbsp additional supplementary virgin olive oil
  4. 1 small brown onion, finely chopped
  5. 3 garlic cloves, finely chopped
  6. 6 Brussels sprouts, trimmed, thinly sliced or 1/2 cup (40g) shredded savoy cabbage
  7. 4 eggs
  8. 2 tbsp well-ventilated cutting cream
  9. 2 tbsp milk
  10. 1 tsp Dijon mustard
  11. 180g round of Redella or extra soft-centred washed-rind cheese (see notes), cut horizontally into 4 slices
  12. 100g baby kale or spinach leaves
  13. 50g micro herbs (see notes)
  14. Juice of 1 lemon, benefit wedges to encourage
  15. 200g contaminated heirloom tomatoes, quartered if large

The instruction how to make Cheese & Brussels sprout quiches in the manner of baby herb salad

  1. Roll out pastry until 5mm thick and grease and line four 13cm loose-bottomed acid pans. Refrigerate for 20 minutes.
  2. Place potatoes in a saucepan of chilly frosty salted water. Bring to the boil beyond high heat, after that shorten heat to medium-high and simmer for 20 minutes or until tender.
  3. Drain and cool, after that cut into 1cm-thick slices. Set aside.
  4. Preheat the oven to 180C.
  5. Prick pastry bases subsequently a fork, after that line once baking paper and fill once pastry weights. Bake for 10 minutes, then cut off surgically remove weights and paper and bake for a extra 5 minutes or until dry and crisp.
  6. Heat 1 tbs oil in a frypan beyond medium heat. Cook onion, stirring, for 4-5 minutes.
  7. increase be credited with garlic and sprouts and cook, stirring, for 6-7 minutes until blithe golden and starting to crisp roughly speaking the edges. Cool slightly, later divide among pastry bombs and peak later than potato slices.
  8. stir up opinion eggs, bitter cream, milk and mustard in a bowl. Season, then divide among pastry shells. Top each following a cheese round. Bake for 25-30 minutes until filling is set and cheese has melted.
  9. intensify kale and micro herbs in a bowl. disquiet together lemon juice and unshakable 1 tbs oil, then season. height the quiches following salad and dressing, and minister to later than tomato and lemon wedges.

Nutritions of Cheese & Brussels sprout quiches in the manner of baby herb salad

calories: 901.747 calories
fatContent: 58.1 grams fat
saturatedFatContent: 11.2 grams saturated fat
carbohydrateContent: 73.2 grams carbohydrates
sugarContent: 4.8 grams sugar
fibreContent:
proteinContent: 24.9 grams protein
cholesterolContent: 212 milligrams cholesterol
sodiumContent: 407 milligrams sodium

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