Shallotti's pointed cabbage quiche with onion confit

Ingredients for 4 servings:

• 1 portion of quiche and tart dough
• 180 g onion confit (apple and white wine)
• 400 g pointed cabbage
• 5 small carrots
• 10 cocktail tomatoes
• 200 g crème fraîche
• 150 g grated mountain cheese
• 50 ml milk
• 4 eggs
• salt and pepper
• nutmeg
• 200 g chorizo, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

as a starter or main course

Grease and flour a round, low-sided baking dish (approx. 26 cm in diameter). Place the quiche dough in the dish and press it firmly into the corners to create a 2-3 cm high edge all around. Trim the pointed cabbage and cut it into strips. Peel and slice the carrots, and halve the cherry tomatoes. Thinly slice the chorizo. Whisk the crème fraîche, eggs, mountain cheese, milk, and spices until smooth and stir in the pointed cabbage. Pour the mixture onto the dough and distribute the carrots and cherry tomatoes evenly over the mixture. Top with the chorizo, if desired. Bake at 200 degrees Celsius (convection oven) for approximately 30-35 minutes. 5 minutes before the end of the baking time, simply pour the confit onion generously over the quiche to warm it up slightly. Best enjoyed with a fresh leaf salad as a side dish.