Savoy cabbage and cream quiche with mountain cheese

Ingredients for 6 servings:

• 900 g savoy cabbage (creamed savoy cabbage), frozen
• 300 g herb cream cheese (double cream)
• 225 g mountain cheese
• 5 eggs
• 1 pack of puff pastry, round
• 150 ml vegetable stock
• Salt and pepper, crushed
• nutmeg
• Fat for the mold

Instructions

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

Cook the creamed savoy cabbage according to the package instructions for about 15 minutes until al dente, then let cool. Grate the mountain cheese. Whisk the cream cheese with the vegetable stock and eggs until well combined. Stir in 2/3 of the mountain cheese and the cooled savoy cabbage. Season with salt, pepper, and nutmeg. Press the puff pastry into a greased springform pan and raise the edges by about 4 cm. Prick evenly with a fork. Pour the filling into the springform pan, sprinkle with the remaining mountain cheese and a little ground pepper. Bake in a preheated oven at 175°C (convection oven) for about 30-40 minutes. Serve with a mixed salad.