Sonja's low-carb crustless quiche with wild herbs

Ingredients for 2 servings:

• 0.33 head of white cabbage
• 1 large carrot(s), coarsely grated
• 3 m.-large onion(s), red
• 1 stalk of celery
• 100 g smoked veggie bacon
• 3 m.-large mushrooms, brown
• ½ handful of nettles, dried
• ½ handful of ground ivy (Gundermann), dried
• 1 cup sour cream
• 2 eggs
• 200 g Emmental cheese, grated
• 1 pinch of nutmeg
• Herbal salt, iodine-free
• pepper
• 3 tbsp coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegetarian, low-carb, delicious

Set the stovetop to medium-high heat (my stovetop has settings 1-9, and I use a 7) and add coconut oil to a large pan. Cut the cabbage into small squares, dice the onion, and roast them together in the pan for about 5 minutes (it should only brown slightly). Then reduce the heat a bit and add the grated carrot, the chopped celery stalk, the half-sliced ​​mushrooms, and the finely diced smoked bacon. Season with salt to taste. Then add the dried nettle and ground ivy leaves and cook everything in the pan until the liquid from the vegetables has completely evaporated (important! Otherwise, the whole thing will become mushy in the oven later!). Remove the pan from the heat and set aside. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Meanwhile, whisk the two eggs in a bowl, add the cup of sour cream, and mix with the grated Emmental cheese. Pour the sour cream, egg, and cheese mixture into the pan, which is no longer too hot (or mix everything in the bowl, depending on where everything fits best and can be mixed together) and stir everything well. Grease a springform pan with a diameter of approximately 26 cm, or line it with baking paper, or use a silicone baking pan, and spread the mixture evenly. Place the filled springform pan in the oven and bake for approximately 50 minutes to 1 hour at 170 degrees Celsius. Since cooking times vary depending on the oven, it’s worth checking occasionally to see if it’s done. The best way to tell is when the surface is lightly browned. The finished quiche, without a base, can be eaten hot or cold. Tips: Alternatively, you can use real ham or bacon, or you can skip the bacon altogether and use more white cabbage instead. If you don’t have nettle leaves or ground ivy on hand, you can of course use common kitchen herbs like parsley, dill, etc. You can actually add whatever you have on hand; this is my version.