Savoy cabbage, lemon and ginger quiche

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section, alternatively tart pastry
• ½ savoy cabbage
• 4 cm ginger
• 200 ml whipped cream
• 150 ml vegetable stock
• 4 tbsp flour
• 2 tbsp thyme leaves, fresh, alternatively dried
• 3 eggs, size M or L
• 1 organic lemon(s), zest and juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

Preheat oven to 200 degrees top/bottom heat. For the topping, fry the savoy cabbage, cut into bite-sized pieces, in a non-stick pan (without oil). It should brown, which adds flavor. Add finely chopped ginger and thyme. Dust everything in the pan with flour and stir. Add the hot stock and cream, stir, and let it thicken. Remove from the heat and stir in the lemon zest and lemon juice. Season with salt and pepper. Let cool to at least room temperature (I simply set it outside for a short time). Mix the cooled mixture with 2 eggs. Crack the third egg well until it bubbles and fold it into the remaining mixture. Place the puff pastry in a cake tin, forming a rim about 3-4 cm high. Tip: I trim off excess dough from the edges and use it in the “empty” areas to line the tin. Press the dough pieces down very carefully! Never knead. Pour in the savoy cabbage mixture. Spread any excess batter over the mixture. Bake in the preheated oven for about 40 minutes on the second shelf from the bottom. Garnish with sour cream, sour cream, or yogurt, if desired. This recipe is the size of a cake. I’m assuming it serves 2-4 people, depending on whether it’s an appetizer, main course, midcourse, or even dinner. A classic leaf salad goes well with it.