Savoy cabbage quiche with minced meat or salmon fillet cubes

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g butter
• 40 ml water, cold
• 1 tsp, leveled salt
• 1 small savoy cabbage
• 200 g Mett (fresh pork mince) or salmon fillet cubes
• 3 eggs, fresh (size M)
• 200 ml cream, fresh
• 30 g lard, use neutral oil for salmon
• 1 tbsp horseradish or wasabi paste
• 100 g mountain cheese or wasabi cheese
• some salt
• some black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

cold and warm very tasty, make both variations at once, then the guests can choose

Quickly knead the flour, cold butter in pieces, salt, and water into a shortcrust pastry and refrigerate for about 30 minutes. Remove the outer leaves from the savoy cabbage, quarter the remaining leaves, remove the stalk, and cut into strips. Wash and dry slightly in a salad spinner. Finely grate the cheese. Heat the lard or oil in a large pan and cook the savoy cabbage for 6-8 minutes, seasoning with salt and pepper. Tear the minced meat or dice the salmon and mix with the savoy cabbage. Meanwhile, roll out the shortcrust pastry thinly and place it in the tart pan, pricking the pastry several times with a fork. Whisk together the eggs, cream, and horseradish or wasabi paste. Spread the savoy cabbage-minced mixture or savoy cabbage-salmon mixture onto the pastry and pour the egg-cream mixture over it. Bake for 20 minutes at 200°C (top and bottom heat) on the middle rack. Sprinkle the quiche with finely grated cheese and bake for another 15 minutes at 200 degrees Celsius (convection oven). Both variations are delicious and ideal for a buffet. I like to make both at once, so my guests can choose whether they prefer meat or fish.