Kale quiche and winter salad

Ingredients for 6 servings:

• 250 g flour
• 100 g butter
• 150 ml water
• 200 g goat cheese or feta cheese
• 500 g kale, fresh
• 1 handful of cherry tomatoes
• 5 eggs
• 1 cup of cream (200 g)
• 2 onions
• 1 handful of walnuts
• 1 large head of leaf lettuce, e.g. romaine or lamb’s lettuce
• 1 pomegranate
• 1 handful of pumpkin seeds
• 150 ml raspberry vinegar
• 1 tsp mustard
• 200 ml olive oil
• 1 tsp honey
• 1 pinch(s) of salt and pepper

Instructions

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

Knead all the ingredients for the dough and line a 28 cm springform pan with it. For the filling, finely chop the kale and fry in a pan, deglaze with water, and remove from the pan. Mix the eggs with the cream and season. Dice the cheese and halve the cherry tomatoes. When the cabbage has cooled, combine with the egg mixture and the cheese. Spread the filling on the dough, garnish with the tomatoes, and bake at 180 degrees Celsius for about 1 hour. Mix the raspberry vinegar with the mustard. Add olive oil (or walnut oil). Season with honey, salt, and pepper. Wash the lettuce and spinach and tear into bite-sized pieces, then place in a bowl. Toast the walnuts in a pan and caramelize with sugar. Then let cool. Halve the pomegranate and remove the seeds from the flesh by hand. Slice the onion and sprinkle over the salad along with the cooled walnuts, pumpkin seeds, and pomegranate seeds. Here is the video: https://www.youtube.com/watch?v=GQ6Pyoq3J0U&index=20&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc