Savoy cabbage quiche
Ingredients
Utensils
cutting board, knife, pot, cooking spoon, oven, bowl, rubber spatula, tart pan, rolling pin, grater, pastry brush
Nutrition per serving
Step 1/5
- 250 g Savoy cabbage
- 7½ g garlic
- cutting board
- knife
Cut Savoy cabbage into thin strips. Peel and roughly chop garlic.
Step 2/5
- oil for frying
- salt
- pepper
- pot
- cooking spoon
Sauté garlic with some oil in a large pot. Add cabbage, season with salt and pepper, and cook for approx. 10 min.
Step 3/5
- 62½ g sour cream
- 100 g flour
- 2½ tbsp oil
- 2½ tbsp milk
- oven
- bowl
- rubber spatula
- tart pan
- rolling pin
Pre-heat oven to 200°C/390°F. In a bowl, mix sour cream, flour, oil, and milk, and knead everything together until a dough forms. Roll out ¾ of the dough. Fit the dough into the tart pan.
Step 4/5
- 125 g Alpine cheese
- grater
Thinly slice 2/3 of the Alpine cheese. Layer the bottom of the pan with cheese slices. Spread the cabbage over the dough so that it forms a small mound in the middle. Grate the rest of the cheese onto the cabbage.
Step 5/5
- oil for coating
- pastry brush
- rolling pin
Roll out the remaining 1/3 of the dough into a large circle. Lay it over the tart pan and tuck the excess dough in around the edges. Brush with some oil and bake at 200°C/390°F for approx. 20 min. Let cool slightly before serving and enjoy!
Enjoy your meal!