Lusieee's leek and savoy cabbage quiche with minced meat

Ingredients for 1 servings:

• 250 g chickpea flour
• 125 g butter
• ½ tsp salt
• 1 egg(s)
• ½ savoy cabbage
• 2 stalk(s) leeks
• 400 g minced meat, mixed
• ½ package of cream cheese
• 100 ml broth
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• n. B. Caraway powder
• some oil
• Fat for the mold
• 1 pack of dried pulses for blind baking

Instructions

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

Low-carb

Knead chickpea flour, butter, salt, and egg into a shortcrust pastry and refrigerate for at least 30 minutes. Rinse the leeks thoroughly and cut into rings. Wash half a head of savoy cabbage thoroughly and cut into bite-sized pieces. Season the minced meat with salt, pepper, and paprika to taste and mix well. Add a little oil to a large pan with a lid and lightly roast the leeks. Once the leeks have taken on some color, add the minced meat and break it up a bit with a spatula to create bite-sized pieces. When the minced meat is almost cooked, add the savoy cabbage to the pan but do not fold it in. Cover and simmer over medium heat for 5-10 minutes. Remove the dough from the refrigerator and spread it into a greased tart pan or springform pan. Use 1/3 of the dough to raise the sides of the springform pan to about 2 cm high. Spread the dried pulses over the dough and blind bake in a cold oven. Set the oven to 180°C fan/convection oven and bake for 15 minutes. Meanwhile, add approximately 100 ml of warm broth to the pan with the almost-finished filling and stir in the cream cheese. Season everything to taste with all of the spices mentioned above. Remove the dish from the oven, remove the pulses from the base, and set aside. Caution: They’re hot! The pulses can be reused. Spread the filling evenly in the dish and finish baking for another 15 minutes.