Pointed cabbage quiche

Name: Pointed cabbage quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Flour; 100 g Butter or margarine; 7-10 Tbsp Salt; 4 Eggs (size M); 1 Onion; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 750 g Pointed cabbage; 250 g Carrots; 7-10 Tbsp grated nutmeg; 250 g Schmand; 100 g medieval Gouda cheese; 7-10 Tbsp flat leaf parsley; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Flour
100 g Butter or margarine
7-10 Tbsp Salt
4 Eggs (size M)
1 Onion
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Pepper
750 g Pointed cabbage
250 g Carrots
7-10 Tbsp grated nutmeg
250 g Schmand
100 g medieval Gouda cheese
7-10 Tbsp flat leaf parsley
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Breadcrumbs

Directions

1
Mix flour, fat, 1/2 teaspoon salt and 1 egg with the dough hooks of the hand mixer. Then knead with cool hands to a smooth dough. Cover and let it rest in the refrigerator for about 30 minutes. In the meantime peel and finely chop the onion. Heat the oil in a pan and sauté the onion. Add the minced onion and fry for 6-8 minutes, turning occasionally.
2
Season with salt and pepper. Clean and wash the pointed cabbage and cut into strips. Peel, wash and slice the carrots. Remove the minced meat from the pan and set aside. Steam the pointed cabbage and carrots in cooking fat for 8-10 minutes over medium heat, turning occasionally. Season with salt, pepper and nutmeg. Roll out short pastry on a lightly floured work surface (approx. 36 cm Ø). Grease a quiche tin (approx. 26 cm Ø) and line with the pastry. Sprinkle with breadcrumbs. Spread the chopped and pointed cabbage-carrot-vegetables on the dough. Mix the sour cream and remaining eggs and season with salt, pepper and nutmeg. Pour over the quiche and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
3
Grease a quiche tin (approx. 26 cm Ø) and line with the pastry. Sprinkle with breadcrumbs. Spread the chopped and pointed cabbage-carrot-vegetables on the dough. Mix the sour cream and remaining eggs and season with salt, pepper and nutmeg. Pour over the quiche and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. In the meantime, grate cheese finely and sprinkle over the quiche 20 minutes before the end of the baking time. Serve garnished with parsley as desired. Results in about 8 pieces