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Roasted Brussels Sprout and Gruyère Quiche
Ingredients
  • subheading: Pastry:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon kosher salt
  • 2 sticks chilled unsalted butter, cut into ½-inch cubes
  • 6 tablespoon ice water
  • subheading: Filling:
  • ¾ pound brussels sprouts, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • 4 large egg yolks
  • 3 large eggs
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground white pepper
  • ⅛ teaspoon freshly grated nutmeg
  • ⅓ cup thinly sliced scallions
  • 4 ounces shredded Gruyère cheese (1 ⅓ cups)
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