Savoy cabbage quiche

Step 1/5

• 250 g Savoy cabbage
• 7½ g garlic

• cutting board
• knife

Cut Savoy cabbage into thin strips. Peel and roughly chop garlic.

Step 2/5

• oil for frying
• salt
• pepper

• pot
• cooking spoon

Sauté garlic with some oil in a large pot. Add cabbage, season with salt and pepper, and cook for approx. 10 min.

Step 3/5

• 62½ g sour cream
• 100 g flour
• 2½ tbsp oil
• 2½ tbsp milk

• oven
• bowl
• rubber spatula
• tart pan
• rolling pin

Pre-heat oven to 200°C/390°F. In a bowl, mix sour cream, flour, oil, and milk, and knead everything together until a dough forms. Roll out ¾ of the dough. Fit the dough into the tart pan.

Step 4/5

• 125 g Alpine cheese

• grater

Thinly slice 2/3 of the Alpine cheese. Layer the bottom of the pan with cheese slices. Spread the cabbage over the dough so that it forms a small mound in the middle. Grate the rest of the cheese onto the cabbage.

Step 5/5

• oil for coating

• pastry brush
• rolling pin

Roll out the remaining 1/3 of the dough into a large circle. Lay it over the tart pan and tuck the excess dough in around the edges. Brush with some oil and bake at 200°C/390°F for approx. 20 min. Let cool slightly before serving and enjoy!

Enjoy your meal!