Hearty savoy cabbage quiche with nut crust

Ingredients for 4 servings:

• 800 g savoy cabbage, cut into strips, blanched
• 4 large onions
• 4 m.-sized potatoes
• 4 smoked Mettwurst sausages (pepper biters)
• 50 g mixed nuts (almonds, hazelnuts, cashews)
• 100 g Parmesan
• 4 eggs
• 200 ml cream or Cremefine
• 200 ml milk
• some salt
• some black pepper, freshly ground
• some nutmeg
• 1 tbsp, leveled vegetable oil
• 20 g butter flakes
• 250 g flour
• 2 eggs
• 100 g butter
• 2 tsp, leveled baking powder
• ½ tsp salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Knead the dough from flour, baking powder, butter, 1/2 teaspoon salt, and 2 eggs. Dust the dough with a little flour, roll it out on baking paper, and line a non-stick 28 cm springform pan with it. The edges should be at least 4 cm thick. Peel the onions, halve them, and cut them into thin strips. Peel the potatoes and cut them into 1 x 1 cm cubes. Slice the Mettwurst. Heat a teaspoon of oil in a high-sided pan and fry the Mettwurst slices until they are well browned. Add the onion strips and continue frying until the onions are translucent. Then add the diced potatoes and the blanched savoy cabbage and simmer briefly. Season with freshly ground pepper, nutmeg, and a pinch of salt. Mix everything well. Taste a leaf of savoy cabbage to check the seasoning, as the Mettwurst is already quite spicy, so be careful with the salt. Spread this mixture evenly into the pastry-lined springform pan. Whisk the eggs, cream, and milk together and season lightly with salt, pepper, and nutmeg. Pour this mixture over the quiche. Roughly chop the nut mixture and sprinkle it on top. Finally, finely grate the Parmesan cheese and sprinkle it on top. Bake in a preheated oven on the middle rack at 200°C (top/bottom heat) or 180°C (fan oven) for 40-50 minutes. 10 minutes before the end of the baking time, scatter the butter flakes over the quiche and finish baking.