Roasted Brussels Sprout and Gruyere Quiche - flour

Method

• Make the Pastry In a food processor, pulse both flours with the salt.
• Add the butter and pulse until the mixture resembles coarse meal.
• Drizzle the ice water on top and pulse until the dough just comes together.
• Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
• Wrap in plastic and refrigerate until well chilled, about 1 hour.
• Make the Pastry On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick.
• Ease the dough into a 9-inch round, 2-inch-deep cake pan; do not trim the overhanging dough.
• Refrigerate until firm, about 30 minutes.
• Make the Pastry Preheat the oven to 350.
• Line the pastry with parchment paper and fill with pie weights.
• Bake for 20 minutes, until barely set.
• Remove the parchment and pie weights.
• Bake for 15 to 20 minutes, until lightly browned.
• Let cool on a rack.
• Increase the oven temperature to 425.
• Make the Filling On a rimmed baking sheet, toss the brussels sprouts with the olive oil.
• Roast in the oven for about 20 minutes, tossing once, until browned and tender.
• Let cool, then coarsely chop.
• Reduce the oven temperature to 325.
• Make the Filling In a bowl, whisk the milk with the cream, egg yolks, eggs, salt, white pepper and nutmeg.
• Stir in the brussels sprouts and scallions.
• Sprinkle the Gruyere in the crust and pour the filling on top.
• Set the cake pan on a foil-lined baking sheet and bake the quiche for about 11/2 hours, until set.
• Transfer to a rack and let cool for 30 minutes.
• Using a paring knife, trim the excess crust and discard.
• Cut the quiche into wedges and serve.