Savoy Cabbage Quiche with Garden Cress Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,185 cal. | (247 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 440 g | (379 %) | ||
| Carbohydrates | 199 g | (133 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.5 g | (82 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 27.1 mg | (226 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 507 μg | (169 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 103.5 μg | (230 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 306 mg | (322 %) | ||
| Potassium | 3,541 mg | (89 %) | ||
| Calcium | 2,051 mg | (205 %) | ||
| Magnesium | 250 mg | (83 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 231.5 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 1,913 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the topping
- 2 Tomatoes
- 2 scallions
- 2 Tbsps Cress
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- salt
- peppers (freshly ground)
- For the crust
- 200 grams Pastry flour
- 1 egg yolk
- 100 grams butter
- 1 pinch salt
- butter (to grease pan)
- For the quiche filling
- ½ head Savoy cabbage
- 2 onions
- 200 grams Bacon
- 1 Tbsp butter
- 150 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 4 eggs
- salt
- peppers (freshly ground)
- Nutmeg
- 80 grams grated Mountain cheese
- butter (to grease pan)
Preparation steps
For the crust, knead flour, butter, egg yolk and salt with 2-3 tablespoons cold water to a smooth dough. Form dough into a ball, wrap in foil and refrigerate about 30 minutes.
Rinse cabbage, cut into quarters and remove core. Cut cabbage into thin strips. Peel onions, chop and sauté with bacon in butter. Add cabbage strips and broth to onion mixture. Cook until liquid evaporates, but cabbage is still crisp. Let cool. Whisk cream and eggs, pour over cabbage and mix. Season with salt, pepper and nutmeg.
Preheat oven to 180°C (approximately 350°F). Grease quiche dish with butter.
Roll out dough and place in prepared quiche dish. Spread cabbage mixture in crust, sprinkle with cheese and bake until golden brown, about 45 minutes.
For the topping, rinse and quarter tomatoes, remove seeds and dice. Rinse scallions and cut into rings. Mix tomatoes and scallions with garden cress, yogurt and creme fraiche and season with salt and pepper.
Slice quiche and serve with dollops of topping as desired.
