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Savoy cabbage and mustard quiche

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Ingredients for 4 servings:

  • 1 roll of topping dough (refrigerated shelf)
  • 1 small savoy cabbage
  • 200 ml sour cream
  • 2 eggs
  • 1 tbsp caraway seeds
  • 1 tbsp grainy mustard
  • 100 g mountain cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Trim and wash the savoy cabbage, and cut it into thin strips. Add it to boiling water and cook for 2 minutes, then drain. Line a quiche or springform pan with baking paper or grease it. Preheat the oven to 200°C (top/bottom heat) (180°C fan-assisted). Mix the sour cream with the eggs, mustard, caraway seeds, and cheese. Add the savoy cabbage and mix well. Spread the mixture on the puff pastry and bake the quiche for 40 minutes, until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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