Thomasina Myers’ Recipe for Sprouts and Stilton Quiche | food

tHere few are as satisfying as quiche—a still-warm egg custard, light, perfectly spiced, with cheese, herbs, and veggies, all encased in buttery flaky pastry walls. Since we’re in the bud season, which thankfully extends well past Christmas, it seemed only right to add them to the lineup, too. The steamed bud should produce a satisfying texture—neither too soft nor too crunchy—and pairs beautifully with the blue cheese.

Sprouts and Stilton Quiche

Home made pastries are an easy one but definitely buy some if they convince you to try making this.

to equip 25 minutes
cook 1 hour 15 minutes
serves 6

400 grams of Brussels sproutshalf
2 large onionsPeeled and chopped
2 tablespoons of olive oil
2 cloves of garlic
peeled and chopped
A few sprigs of thymepicking leaves
350 ml double cream
1 egg, plus 3 egg yolks
100 grams of cheddar
finely grated
Nutmeg
200 grams of stilton

For pastries
175 grams cold Unsalted butter
350 gr spelled floursieve
½ teaspoon fine sea salt
1 eggseparated, beat the white lightly with a fork

First make the pastries. Rub the butter into the flour and salt briefly until it looks like breadcrumbs. Add the egg yolks and, using a fork, stir in enough beaten egg whites to make the mixture come together. Roll it into a ball, flatten it into a disc, wrap it up and put it in the refrigerator for an hour.

For the filling, steam the buds for five minutes, until tender. Meanwhile, sweat the onion in the oil over medium heat for five minutes, then add the garlic and thyme and cook for another 10-15 minutes, until softened.

Preheat oven to 200°C (fan 180°C)/390°F/gas 6. Coarsely grate pastry into a buttered quiche tin, allowing extra pastry to top off later. Press the dough into shape with your fingers, then roll it flat with a small floured cup. Prick with a fork, cover with parchment paper and baking beans, and bake for 15 minutes. Remove the paper and beans, brush the base with the remaining egg white and return to the oven for five to 10 minutes, until golden brown.

Reduce oven temperature to 180°C (fan 160°C)/350°F/Gas 4, and stir-fry the sprouts with the onion mixture. In a large bowl, whisk together the cream, eggs, yolks, cream cheese, and nutmeg. Cut the stilton into half the size of a walnut and season it lightly, remembering that the stilton will already be salty. Stir vegetables directly from skillet into baked tart tin, then pour over cream mixture and add a final grated nutmeg. Bake for 25-30 minutes, until puffy, golden and just set.

Simple flex

Vegans can use a dairy-free shortcrust pastry and vegan cheese, double the amount of thyme and onion and add a little yeast extract for extra flavor.

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