Vegetable quiche with meat sausage
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 100 g Butter
- 1 egg (size M)
- 1/2 TEASPOON Salt
- 750 g White cabbage
- 20 g Butter or margarine
- 1/4 l clear broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 knife tip Caraway seeds
- 1 red pepper
- 150 g Pork sausage
- 1/2 bunch parsley and
- 7-10 Tbsp Chives
- 3 Eggs (size M)
- 200 g ripened cream
- 2 TEASPOONS medium hot mustard
- 7-10 Tbsp Grease
Directions
- 1
Knead the flour, butter, egg and salt into a smooth short pastry. Chill for about 30 minutes. Meanwhile clean and wash the cabbage, cut out the stalk and cut the cabbage into wide strips.
- 2
Heat fat in a pot, braise cabbage in it and deglaze with broth. Season with salt, pepper and caraway seeds and braise covered for 10-15 minutes. Clean, wash and cut the peppers into strips.
- 3
Add to the cabbage 3-5 minutes before the end of the cooking time and cook. Let the cabbage cool down a little and drain. Cut the sausage into slices. Wash parsley and chives, dab dry and chop or cut the chives into fine rolls, except for a little garnish.
- 4
Mix eggs, sour cream, mustard, a little salt and chopped herbs (keep a teaspoon of chives). Roll out the short pastry and line a greased quiche tin (26 cm Ø) with it.
- 5
Spread the vegetables and sausage on top and pour over the egg-cream mixture. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 50 minutes. Sprinkle warm with remaining chives and serve garnished with herbs.
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