in France

pointed cabbage quiche

updated

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Ingredients for 1 servings:

  • 120 g butter, cold
  • 200 g flour
  • 1 tsp salt
  • 3 tbsp water
  • 400 g pointed cabbage
  • 1 tbsp butter
  • 1 tbsp oil
  • salt and pepper
  • 2 eggs
  • 1 cup cream cheese (alternatively goat’s cheese)
  • 200 g sour cream
  • 100 g cheese, grated
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place butter, flour, and salt in a bowl and knead until crumbly. Add water and form a smooth dough. Refrigerate for at least 1/2 hour. Line a springform pan with baking paper, grease, and spread the dough on top. Trim and quarter the pointed cabbage. Remove the stalk and cut into small squares. Sauté in butter and oil and season with spices. Make a sauce from the eggs, cream cheese, sour cream, and grated cheese. Pour the vegetables and then the sauce onto the dough. Bake in a preheated oven at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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