Chinese cabbage and vegetable quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter or margarine
• 50 ml water
• Flour for the work surface
• Fat for the mold
• 800 g Chinese cabbage
• 1 small leek(s)
• 3 carrots
• 1 cup of sour cream, approx. 200 g
• 2 eggs
• 100 g cheese, grated
• salt and pepper
• Herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

simple and vegetarian

Knead the flour, butter, and water into a dough using a food processor or by hand, then chill for 30-60 minutes. Cut the Chinese cabbage into small strips, wash, and sauté in a lidded pan without oil. Meanwhile, cut the leek into small rings, wash, and add to the Chinese cabbage after about 5 minutes. Peel the carrots and cut into small pieces or chop them using a vegetable chopper. After another 5 minutes, add the carrot pieces for about 2 minutes, then let the vegetables cool slightly. Roll out the dough on a floured surface into a circle and place in a greased quiche dish. Lightly press the edges and prick the dough several times with a fork. Mix the sour cream, eggs, and about 2/3 of the cheese, and season with salt, pepper, and herbs. Add the cooled vegetables and mix well. Pour the mixture onto the dough and smooth it down. Sprinkle the remaining cheese over the quiche. Bake the quiche at 200°C (top/bottom heat) for about 40 minutes and serve hot. Tip: You can also add other vegetables if desired.