BRUSSELS SPROUTS QUICHE†

(ROSENKOHL – QUICHE)

1         cup whipping cream

2         heaping tablespoons sour cream

1         cup flour

    1/4  cup or 4 tablespoons butter or margarine

    1/2  teaspoon salt

5         eggs

2         tablespoons olive oil

2         small red onions cut into quarters

14       oz. frozen Brussels sprouts

    1/2  cup white wine

           Salt, nutmeg, pepper

Stir sour cream into the whipping cream and set aside (do not refrigerate).  Place flour on the countertop and sprinkle salt over the top.  Add 1 egg, and the butter or margarine and quickly knead into smooth dough.  Place in the refrigerator for 30-40 minutes.  Roll out the dough thinly and line a quiche pan with it making sure it covers up the sides to the top.  Set aside.  Place oil in saucepan; add the onion quarters and sauté for 2 minutes.  Add the Brussels sprouts and white wine and sauté another 10 minutes until most of the liquid is gone.  Take out the onion pieces after 6 minutes and let cool.  Pour Brussels sprouts evenly over the dough and place onion pieces over it.  With a fork beat 4 eggs in a bowl, stir in the whipping cream mixture and pour over the top.  Bake in a preheated oven at 400° for 40-50 minutes until egg mixture is done.  Serve immediately with salad and bread.

Serves 4