Blue Cheese & Brussel Sprouts Quiche
with onion chutney & walnuts
Brussels sprouts are named after the Belgian city of Brussels. While they're not originally from Brussels, they owe their name to the fact that they used to be regularly cultivated in the areas surrounding the city.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Onion
150 g
Brussels sprouts
(Contains Celery)
½ piece
Garlic
20 g
Onion chutney
¼ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
1.5 piece
Egg
(Contains Egg)
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
40 g
Blue cheese cubes
(Contains Milk)
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 the 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 another 2 - 3 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 puff pastry to the dish and use a fork to pierce holes across the surface.
- Par-bake the puff 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 puff 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.