Blue Cheese & Brussel Sprouts Quiche
with onion chutney & walnuts
Quiche originated in the former German region of Lothringen, which later became the French region of Lorraine; the word "quiche" actually comes from the German "kuchen", meaning cake or tart.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Onion
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Garlic
20 g
Onion chutney
¼ roll(s)
Puff pastry
(Contains: Melk (inclusief lactose), May contain traces of allergens, Gluten, Tarwe)
1.5 piece
Egg
(Contains: Ei)
10 g
Chopped walnuts
(Contains: Noten, Pinda's, Sesamzaad, May contain traces of allergens, Noten, Walnoten)
40 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan for the Brussels sprouts.
- Slice the onion into half rings and crush or mince the garlic.
- Halve the Brussels sprouts or leave any smaller ones whole.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion for 8 - 10 minutes, covered, stirring regularly.
- Stir in the garlic and the onion chutney, then fry for 2 - 3 more minutes (see Tip).
- Meanwhile, boil the Brussels sprouts for 4 - 6 minutes, then drain and set aside.
Tip: remove from the pan and set aside to cool before adding it to the egg.
- Meanwhile, grease an oven dish with butter or oil.
- Transfer the pastry to the oven dish and use a fork to pierce holes across the surface.
- Par-bake the pastry in the oven for 4 - 5 minutes.
- Beat the eggs in a bowl and then stir in the fried onion. Season with salt and pepper.
- Transfer the sprouts to the pastry and then pour over the egg mixture.
- Top with the blue cheese and the walnuts, then bake the quiche in the oven for 15 - 20 minutes.
- Slice the quiche and serve.
