Today at The Challenger’s Boys and Girls Club in South LA we got to see some young boys and girls to eat brussel sprouts! Excuse me? It is true. What was the secret as far as I could tell? Well we got them involved in chopping them up and putting them in a quiche. It seemed since they all helped make this vegetable intensive dish that it did not occur to them to turn their noses up.
All you moms out there who struggle with veggies, here’s a recipe for you to make with your children:
1 Recipe Flakey Dough or Puff Pastry, par baked to golden brown
6 tablespoons flour
10 large eggs
2 cups creme fraiche or sour cream
2 cups milk
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons herbs (we used marjoram)
5 slices turkey bacon, cut in 1/4″ pieces
10 brussel sprouts, sliced
1/2 cup cheese, we used half mozzarella & half cheddar
Whip flour + eggs together until smooth. Add milk, salt, pepper, and herbs.
Evenly distribute bacon, brussel sprouts and cheese on cooled crust. Gently pour over egg mixture.
Bake at 350 until the middle has a slight jiggle, about 40 minutes. Let cool before cutting.
Can be made up to three days ahead if covered tightly.
 |
| Photos: Tara Maxey |
It just so happens that this Saturday is The Annual Pancake Breakfast where the whole community is invited to come eat and get free medical exams and see The Challengers Building. Come join us, come volunteer and bring your kids!
