Kale quiche with lamb

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 1 egg(s)
• some salt
• Peas, dried, for blind baking
• 300 g kale, fresh
• 40 g butter
• 100 g shallot(s)
• 1 tbsp garlic, chopped
• salt and pepper
• nutmeg
• 250 g lamb goulash
• Clarified butter
• 1 sprig(s) rosemary
• 3 sprigs of thyme
• ½ bulb(s) garlic
• ½ shallot(s)
• ⅛ liter milk
• 50 g yogurt
• 2 eggs
• 40 g blue cheese
• 1 garlic clove(s), chopped
• Rosemary, chopped
• Thyme
• salt and pepper
• 1 pinch of curry
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

For the dough, knead the flour, butter, salt, and egg. If the dough is too dry, add a little water. Refrigerate for one hour. Then roll it out and place it in a springform pan, creating a 2cm-high edge. Prick the dough with a fork. Place baking paper on the dough, add the dried peas, and bake at 210°C for about 20 minutes. Remove the peas and baking paper. Let it cool. For the filling, clean the kale and rinse thoroughly with water. Blanch it in boiling water, refresh it, and cut it into strips. Melt the butter, sauté the shallots and garlic until translucent, add the kale and sauté for 5 minutes. Season with salt, pepper, and nutmeg. Let it cool. Briefly fry the lamb, herbs, garlic bulb, and shallot in melted clarified butter. Season with salt and pepper. Mix with the kale and pour over the dough. For the topping, combine all ingredients and spread over the cabbage and meat mixture. Bake at 180°C for 30-35 minutes. Sprinkle with parsley and serve.