Autumn quiche with farm cheese

Preheat the oven to 200 ° C. Boil the sprouts with salt for 5 minutes. Drain and rinse cold water. Let it drain well. Halve the larger sprouts.

Grease the shape and coat it with the dough slices. Press the dough edges together well and prick the dough floor here and there with a fork.

Divide half of the grated cheese over the dough base. Divide the sprouts and onion rings. Beat the eggs with the milk, salt, pepper, nutmeg and the rest of the cheese. Pour this mixture over the vegetables. Sprinkle the pine nuts over it.

Fry the quiche in the middle of the oven for about 40 minutes until it is golden brown and done.

Serve the quiche with a salad of oak leaf lettuce, walnuts and a dressing of olive oil, red wine or raspberry vinegar and honey.