Brussels Sprouts Quiche with Ricotta and Dried Tomatoes

How to make a tasty Brussel sprout quiche with ricotta and dried tomatoes

For the pastry

• Put the flour and salt in a mixing bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Stir in the egg and enough water to form a soft dough.
• Knead well then wrap in cling film and chill for 30 minutes.
• Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" flan dish or tin.
• Knead the pastry again and roll it out on a floured surface and line the dish.
• Brush the base and sides with egg.
• Prick the pastry base and bake for 5 minutes.
• Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

For the filling

• Heat the butter in a pan and cook the Brussels sprouts for 5 minutes.
• Remove from the heat and stir in the tomatoes.
• Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of pepper.
• Stir in the Brussels sprouts mixture and half the cheese.
• Pour the mixture into the pastry case and scatter over the remaining cheese.
• Bake for 25-30 minutes until golden and set.
• Cool in the tin for 10 minutes before serving.
• Garnish the Brussel sprouts quiche with a sprig of tarragon and serve.