PREPARATION

Remove the outer leaves of the sprouts and blanch the sprouts in boiling, salted water 7 to 8 minutes, refresh immediately in cold water. If the sprouts are large, cut them into 2 or 4.

Cut the bacon into thin strips and fry the bacon lightly in a dry pan. Mix the bacon and parsley among the sprouts. Mix the eggs with the cream and season to taste with salt, pepper and nutmeg.

Put the dough into the mould. Arrange the sprouts with bacon in the mould and pour the egg mixture.

Bake the quiche into a preheated oven at 200°C in about 30-35 minutes until it is golden brown. Let him cool for about 1 minute and take him out of the mould.

Serve with green salad and glass of white wine.