Carbonara quiche with pointed cabbage and zucchini

Name: Carbonara quiche with pointed cabbage and zucchini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g Pointed cabbage; 250 g Courgette; 125 g Pancetta in slices; 1 Onion; 1 Garlic clove; 1 pck (each 300 g) Quiche dough (32 cm Ø; refrigerated shelf; e.g. from Aunt Fanny); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Grease for the mould; 2-3 TABLESPOONS Breadcrumbs; 50 g Pecorino (piece); 200 ml Milk; 4 Eggs (Gr. M); 2 stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Why didn't somebody think of that before? That's exactly what we were wondering! Buttery shortcrust pastry combines crisp vegetables, spicy pancetta and creamy pecorino egg mass for dazzling pleasure.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g Pointed cabbage
250 g Courgette
125 g Pancetta in slices
1 Onion
1 Garlic clove
1 pck (each 300 g) Quiche dough (32 cm Ø; refrigerated shelf; e.g. from Aunt Fanny)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Grease for the mould
2-3 TABLESPOONS Breadcrumbs
50 g Pecorino (piece)
200 ml Milk
4 Eggs (Gr. M)
2 stem(s) Parsley

Directions

1
Clean, wash and quarter the pointed cabbage and cut into strips from the stalk. Clean, wash and dice the zucchini. Dice Pancetta*, except for 2 slices. Peel onion and garlic and dice finely.
2
Take the dough out of the fridge. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Heat 1 tablespoon of oil in a large pan. Brown the diced pancetta in it. Add pointed cabbage, courgette, onion and garlic and stir-fry for 4-5 minutes. Season with salt and pepper. Remove from the heat and let it cool down a little.
3
Grease a springform pan (26 cm Ø). Unroll the dough and place it in the tin with the baking paper (paper facing upwards), remove the baking paper. Press the dough on the edge. Sprinkle the base with breadcrumbs. Put the vegetables on top.
4
Finely grate half of the pecorino. Whisk with milk and eggs. Season with salt, pepper and nutmeg. Pour the egg glaze over the vegetables. Bake in a hot oven for about 40 minutes.
5
Place the pancetta slices next to the pan in the oven 8-10 minutes before the end of the baking time and fry until crispy. Wash parsley, shake dry, pluck leaves and chop finely. Finely slice the rest of the pecorino. Remove the dish from the oven and let it rest for 5 minutes. Coarsely crumble the pancetta. Remove the quiche from the pan. Sprinkle with pancetta, parsley and pecorino.
6
*What is pancetta? The Italian pancetta is salted, partly seasoned with herbs and then air-dried. Since it is mostly unsmoked, it tastes milder than local streaky bacon. The latter can be used as a substitute, as can bacon. In Italy, spaghetti carbonara is often prepared with guanciale - pork cheek that is made like pancetta.