Kale quiche with Mettwurst

Ingredients for 4 servings:

• 250 g wheat flour
• 100 g butter, cold
• 1 egg(s)
• ½ tsp salt
• Water, approx. 4 – 5 tbsp
• 750 g kale, frozen
• 2 Mettwurst sausages (120 g each)
• 1 m.-sized onion(s)
• 75 g sour cream
• 100 ml cream
• 3 eggs
• 1 tsp mustard, sweet, grainy
• 1 tbsp Dijon mustard
• Sugar
• salt and pepper
• Allspice
• 60 g Emmental cheese
• 40 g Parmesan
• Butter, for greasing and frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Thaw the kale in a sieve (or in the microwave if necessary). Knead the flour, butter, egg, salt, and water into a smooth shortcrust pastry, wrap in aluminum foil, and refrigerate until ready to use. In the meantime, thinly slice the Mettwurst sausages and squeeze the excess water out of the kale. Sauté the finely chopped onion in a large pan until translucent, add the Mettwurst sausages, and fry briefly. Add the kale, season with salt and pepper, and pour in a little water. Cover the pan and simmer for about 10 minutes. Mix the sour cream, cream, eggs, and both mustards into a glaze, season with salt and pepper. Season the cooled kale with salt, pepper, allspice, and sugar. Finely grate both cheeses. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a quiche dish (about 30 cm) with a little butter. Roll out the dough on a floured surface to the size of the pan and line the pan with it, trimming any excess edges. Place the cooled kale on the dough, pour the glaze over it, and sprinkle with cheese. Bake for approximately 35-40 minutes. Let cool slightly before eating.