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Matt Baus
Quiche with sprouts and brie
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the brie into cubes. Cut the sprouts of the sprouts and halve the sprouts.
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Boil the sprouts in a pan with plenty of water and a little salt in 6-8 minutes until al dente. Rinse them in a colander with cold water and drain well.
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Line the cake pan with the puff pastry.
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In a bowl, beat the eggs with Greek yogurt and grated cheese and spread over the cake base. Also divide sprouts and cubes of brie and sprinkle the almonds over it.
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Bake the sprouts tart a ridge under the center of the oven in 25-30 minutes until golden brown and done.
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Nutrition
670Calories
Fat74% DV48g
Protein54% DV27g
Carbs10% DV30g
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