Savoy cabbage quiche with paprika, smoked pork and sour cream

Name: Savoy cabbage quiche with paprika, smoked pork and sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 400 g Savoy cabbage; 500 g detached pork chop; 2 TABLESPOONS Olive oil; 1 red pepper; 75 g Butter; 4 leaves Filo or yufka dough (approx. 25 g each); 150 g Schmand; 250 ml Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oregano; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

400 g Savoy cabbage
500 g detached pork chop
2 TABLESPOONS Olive oil
1 red pepper
75 g Butter
4 leaves Filo or yufka dough (approx. 25 g each)
150 g Schmand
250 ml Milk
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Oregano
7-10 Tbsp Aluminium foil

Directions

1
Remove the outer leaves from the savoy cabbage. Cut the cabbage into slices and cut out the hard stalk. Cut the cabbage into small pieces. Dice smoked pork. Heat oil in a pan. Fry the smoked pork in it for 3-4 minutes until golden brown.
2
Add savoy cabbage and a little water. Cover and steam for about 5 minutes, stirring occasionally. Clean, wash and cut the peppers into rings. Drain the smoked pork and savoy cabbage mixture on a sieve and allow to cool slightly. In the meantime melt butter. Brush a quiche mould (approx. 25 cm Ø) with butter, preferably with lift-off base and line the mould with pastry sheet. Brush the dough sheet with butter. Place another sheet of dough on top. Repeat the process until all the dough sheets are used up. Brush the last pastry sheet with butter and spread the savoy cabbage and casserole mixture on top. Place the peppers on top.
3
Brush the dough sheet with butter. Place another sheet of dough on top. Repeat the process until all the dough sheets are used up. Brush the last pastry sheet with butter and spread the savoy cabbage and casserole mixture on top. Place the peppers on top. Mix sour cream, milk and eggs. Season to taste with salt, pepper and a little nutmeg. Pour the mixture over the filling and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 45-60 minutes. If necessary, cover with aluminium foil at the end. Remove the quiche and let it cool down a little on a cake rack. Remove the quiche from the tin and garnish with oregano
4
Mix sour cream, milk and eggs. Season to taste with salt, pepper and a little nutmeg. Pour the mixture over the filling and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 45-60 minutes. If necessary, cover with aluminium foil at the end. Remove the quiche and let it cool down a little on a cake rack. Remove the quiche from the tin and garnish with oregano
5
10 minutes waiting time