Savoy Cabbage Quiche with Garden Cress Yogurt

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Savoy Cabbage Quiche with Garden Cress Yogurt
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
5185
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie5,185 cal.(247 %)
Protein115 g(117 %)
Fat440 g(379 %)
Carbohydrates199 g(133 %)
Sugar added0 g(0 %)
Roughage24.5 g(82 %)
Vitamin A3.3 mg(413 %)
Vitamin D12.5 μg(63 %)
Vitamin E27.1 mg(226 %)
Vitamin K41.1 μg(69 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂2.8 mg(255 %)
Niacin32 mg(267 %)
Vitamin B₆1.8 mg(129 %)
Folate507 μg(169 %)
Pantothenic acid8.7 mg(145 %)
Biotin103.5 μg(230 %)
Vitamin B₁₂9.2 μg(307 %)
Vitamin C306 mg(322 %)
Potassium3,541 mg(89 %)
Calcium2,051 mg(205 %)
Magnesium250 mg(83 %)
Iron12.1 mg(81 %)
Iodine112 μg(56 %)
Zinc15 mg(188 %)
Saturated fatty acids231.5 g
Uric acid352 mg
Cholesterol1,913 mg
Complete sugar52 g

Ingredients

for
1
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)
How healthy are the main ingredients?
Savoy cabbageWhipped creamMountain cheeseCressTomatosalt

Preparation steps

1.

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.

2.

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.

3.

Preheat oven to 180°C (approximately 350°F). Grease quiche dish with butter.

4.

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.

5.

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.

6.

Slice quiche and serve with dollops of topping as desired.