Name: Brussels sprout mini quiches
Total time: 40 min
Yield: 2
Cuisine: Belgian
Ingredients: leftover puff pastry (enough for two individual tarts); 2 eggs; 100 g Brussels sprouts (cooked and quartered); 2 tbsp cream; pepper (to taste); salt (to taste); oregano (to taste)

Mise en place

Ingredients

leftover puff pastry (enough for two individual tarts)
2 eggs
100 g Brussels sprouts (cooked and quartered)
2 tbsp cream
pepper (to taste)
salt (to taste)
oregano (to taste)

Equipment

tart tins

Method

Get cooking

Preheat the oven to 180 °C.
Lightly grease the individual tart tins. Line each with leftover puff pastry, covering the sides well, and prick the bases with a fork.
Divide 100 g quartered Brussels sprouts between the pastry cases.
Beat 2 eggs with 2 tbsp cream and season with pepper, salt and oregano.
Pour the egg mixture over the sprouts.
Bake for 20–25 minutes in the preheated oven until golden on top and the filling has set.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Allow the quiches to cool briefly before removing them from the tins and serving.