Are you crazy about Brussels sprouts? Then you should definitely try this surprising combination with bacon. Something different than stew with a meatball!
Ingredients
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225 grams of cottage cheese
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3 tablespoons of oil
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225 grams of (spelt) flour
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1 tablespoon breadcrumbs (or breadcrumbs)
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600 grams of Brussels sprouts
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1 onion
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250 grams chestnut mushrooms
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1 tablespoon butter
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1 teaspoon dried thyme
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3 eggs
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75 ml milk
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100 grams grated old cheese
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4 slices thinly sliced (organic) bacon, in strips
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Shape of 20-24 cm diameter
Preparation
- Stir the cottage cheese with the oil. Sift the flour on top and add some salt. Mix well and knead into a smooth dough. Roll out the dough into a sheet that fits your shape. Press the dough into a greased mold and sprinkle with the breadcrumbs.
- Preheat the oven to 200°C. Clean the Brussels sprouts and cut them in half. Boil the Brussels sprouts in plenty of boiling water for 5 minutes, drain and drain well.
- Peel the onion and cut it into wedges. Clean the mushrooms with kitchen paper and cut them into slices. Heat the butter in a saucepan and fry the onion for 2 minutes. Add the mushrooms and thyme and stir-fry for 5 minutes. Stir in the sprouts and season with salt and pepper. Spoon the Brussels sprout mixture onto the dough.
- Beat the eggs with the milk and some pepper with a whisk, add the grated cheese.
- Pour the egg mixture over the Brussels sprouts and loosely divide the bacon strips over them. Cover the tin with aluminum foil and bake in the oven for 30-40 minutes until golden brown. Remove the aluminum foil after 20 minutes.
Tips
- Before serving, sprinkle with some fresh parsley and serve, for example, with a tomato salad.
- You can also omit the bacon for a vegetarian dish.
This is a recipe from www.puurGezond.nl
Number of persons
4 persons
Duration
preparation time 25 minutes, oven time 40 minutes
