Savoy cabbage and mushroom quiche

Ingredients for 1 servings:

• 400 g flour
• 1 ½ tsp salt
• 250 g butter
• 1 egg(s)
• 450 g savoy cabbage, frozen
• 250 g mushrooms
• 6 eggs
• 125 g Parmesan, sliced
• 100 ml cream
• 1 tsp, heaped rosemary
• some nutmeg
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, for one tray

Mix flour with salt. Add cold butter in pieces and egg and quickly knead into a shortcrust pastry. Chill. Preheat oven to 200°C (top/bottom heat). Thaw savoy cabbage and squeeze some of the liquid out. Clean and slice mushrooms. For the topping, whisk eggs, stir in cream and Parmesan cheese, and season with salt, pepper, nutmeg, and rosemary. Roll out dough to the size of the baking sheet (use a drip tray!) and form a small rim. Spread savoy cabbage and mushrooms on the dough and pour the topping evenly over it. Bake for about 40 minutes, covering after 30 minutes if necessary or switching to bottom heat. Tip: You can, of course, spice up the quiche with diced bacon or sliced ​​almonds under the vegetable layer if it doesn’t have to be vegetarian or if there are no allergy sufferers eating it.