Savoy cabbage and leek quiche

Ingredients for 4 servings:

• 200 g wheat flour (wholemeal)
• 1 pinch of sea salt
• 100 g butter, chilled
• 1 egg(s), beaten
• 2 tbsp water, ice cold
• 1 stalk(s) leek, white part only
• 1 small savoy cabbage
• 60g bacon
• 1 small jar of water or broth
• 1 cup sour cream, also light
• 2 eggs
• 100 g cheese (Gouda)
• 100g Camembert(s)
• salt and pepper
• nutmeg
• Garlic granules
• Honey
• Cayenne pepper
• Thyme

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours

Autumnal dish with a delicious shortcrust pastry base made from wholemeal flour

First, prepare the dough. Mix together the flour, butter, salt, egg, and water; knead well. Form everything into a ball, wrap in cling film, and chill in the refrigerator for about 20 minutes. Cut the leek into fine rings and wash thoroughly. Then cut the savoy cabbage into fine strips, removing the stalk and broad ribs. Wash everything and drain well. Cut the bacon into small strips and fry in a large pan with a little vegetable cream until crispy, add the leek, and sauté briefly. Finally, add the savoy cabbage, deglaze with about a shot glass of water or stock, and sauté with the lid on over a low heat for about 10 minutes. In the meantime, roll out the dough and line a 26cm springform pan with it. Press the edges up about 3cm. Preheat the oven to 180°C, cover the base with baking paper, and bake blind for about 15 minutes. This prevents the base from soaking and ensures a nice crispy crust. Grate the Gouda and cut the Camembert into small cubes. Remove the sautéed savoy cabbage and leek mixture from the pan and drain well in a sieve. Mix the sour cream with the eggs and cheese and season generously with the spices. Spread the savoy cabbage and leek mixture over the pre-baked crust and cover with the sour cream and egg mixture. Bake in the oven at approximately 180°C for approximately 30-40 minutes, until a golden crust forms. Serve with a mixed salad.