Steam the Brussels sprouts until tender, about ten minutes.
Dice the petit salé bacon and remove as much of the fat as
possible. Chop the onion and a few cloves of garlic.
Fry the bacon with the chopped onion and then add the
sprouts. Season with pepper. Cook over low heat for a few
more minutes, until the Brussels sprouts are completely soft.
Press them a little flat in the pan.
Grease a silicon cake tin with butter, dust with flour and press
the crumbly pastry base into it. Fill with the bacon and sprouts
preparation. Beat the eggs with the cream and pour this
preparation over the quiche.
Put in an oven pre-heated to 185°C for 25 minutes.
Leave to cool to lukewarm before cutting into pie slices. The
quiche can also be eaten cold.
quiche with bacon and Brussels sprouts
garlic
butter
plain flour
3 eggs
2.5 dl cream
pepper
Petit salé refers to the French way of salting pieces of
pork meat. Good quality brisket with a relatively large
amount of meat on it and less fat is used. This is matured
in layers alternating with salt and under heavy weight to
squeeze out the air between the layers.
quiche with bacon
and Brussels sprouts
garlic
butter
plain flour
3 eggs
2.5 dl cream
pepper
Steam the Brussels sprouts until tender, about
ten minutes. Dice the petit salé bacon and
remove as much of the fat as possible. Chop
the onion and a few cloves of garlic.
Fry the bacon with the chopped onion and then
add the sprouts. Season with pepper. Cook
over low heat for a few more minutes, until the
Brussels sprouts are completely soft. Press
them a little flat in the pan.
Grease a silicon cake tin with butter, dust with
flour and press the crumbly pastry base into it.
Fill with the bacon and sprouts preparation.
Beat the eggs with the cream and pour this
preparation over the quiche.
Put in an oven pre-heated to 185°C for 25
minutes.
Leave to cool to lukewarm before cutting into
pie slices. The quiche can also be eaten cold.
Petit salé refers to the French way of salting
pieces of pork meat. Good quality brisket
with a relatively large amount of meat on it
and less fat is used. This is matured in
layers alternating with salt and under heavy
weight to squeeze out the air between the
layers.
