Ingredients
- 2 tomatoes
- 120 g bacon
- 40 cl crème fraiche
- pepper
- 1 tablespoon whole-grain mustard
- 1 shortcrust pastry
- 300 g Brussels sprouts
- 100 g grated Parmesan cheese
- 3 eggs
Directions
- Preheat the oven to 356°
- Spread the batter in the pan. Cover the pastry base with a thin layer of whole-grain mustard.
- Cut the tomatoes into thin slices, then arrange the slices on top of the mustard layer.
- Sauté the bacon for 4-5 minutes over high heat.
- Whiten the Brussels sprouts in a pot of boiling water for 5 minutes. Drain and chop them. Press between two sheets of paper towels to remove the water.
- Mix the sliced slices, bacon, crème fraîche, eggs and Parmesan cheese in a bowl.
- Pour everything into the pie pan and bake for 40 minutes.
