Savoy cabbage quiche

Ingredients for 4 servings:

• 250 g flour
• 100 g butter
• 1 egg(s)
• pinch(s) of salt
• 1 head of savoy cabbage, approx. 600 g – 1 kg
• 1 onion(s)
• 2 tbsp butter
• 200 g ham
• 2 eggs
• 1 egg yolk
• 1 cup crème fraîche
• 40 g Emmental cheese
• salt and pepper
• Thyme
• Cayenne pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

for a tart or cake tin of approx. 30 cm, optionally vegetarian or with ham

First, knead the ingredients up to the pinch of salt into a dough until soft and smooth. Wrap the dough in cling film and refrigerate for at least 30 minutes. During this time, you can prepare the other ingredients. Preheat the oven to 200°C (top/bottom heat). Then cook the savoy cabbage in salted water for about 10 minutes. Drain well and trim off the coarser leaf ribs. Cut the leaves into smaller pieces. Sauté again in the pan with the onion and butter to allow the flavor to develop, taking care not to let the cabbage brown. If using ham, chop it up and mix it with the other ingredients in a bowl until well combined. It’s best to whisk the eggs and egg yolks together first. Add the savoy cabbage mixture. Spread the dough into a tart or cake tin lined with baking paper, covering the bottom and at least half of the sides and leaving no holes. Finally, pour the savoy cabbage mixture into the tin. Bake for 50 minutes at 200°C, ideally using top/bottom heat. Let cool briefly and serve.