Pointed cabbage quiche with mushrooms and tomatoes
easy
120 mins
120 mins
Ingredients
- 150 g Flour
- 80 g Butter
- 1 Egg yolk (size M)
- 1/2 TEASPOON Salt
- 3-4 Tbsp Ice water
- 1-2 TABLESPOONS Breadcrumbs
- 750 g Pointed cabbage
- 7-10 Tbsp Salt
- 500 g large white
- 7-10 Tbsp Mushrooms
- 1 TABLESPOON Oil
- 150 g Tomatoes (2-3 pieces)
- 1 potty Basil
- 100 ml Milk
- 150 g Fresh cream
- 4 Eggs (weight category 2)
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Knead the flour, butter, egg yolk, salt and ice water into a smooth short pastry. Roll out to a circle (approx. 30 cm Ø) on a floured work surface and line a quiche tin (26 cm Ø) with it. Cut off any excess dough. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Put in a cool place. In the meantime clean and wash the pointed cabbage and cut into narrow slices.
- 2
Remove stalks. Blanch cabbage in boiling salted water for 3-5 minutes. Place briefly in ice-cold water and drain on a sieve. Clean, wash and slice the mushrooms. Heat oil in a pan and fry the mushrooms briefly. Season with salt and pepper. Wash and slice the tomatoes. Lay the pointed cabbage, mushrooms and tomatoes fan-shaped on the dough. Wash basil, dab dry and cut into fine strips, except for a little garnish. Mix milk, crème fraîche, eggs, salt, pepper, nutmeg and basil. Pour over the vegetables. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes.
- 3
Wash and slice the tomatoes. Lay the pointed cabbage, mushrooms and tomatoes fan-shaped on the dough. Wash basil, dab dry and cut into fine strips, except for a little garnish. Mix milk, crème fraîche, eggs, salt, pepper, nutmeg and basil. Pour over the vegetables. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes. Serve sprinkled with basil leaves. Results in about 16 pieces
- 4
E 4,25 g/ F 9,00 g/ KH 9,78 g
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