Savoy Cheese Quiche

Savoy Cheese Quiche
1 hr 15 min.
2 h.
Ready in


for 12 pieces
For the crust
300 grams Pastry flour
1 packet Dry yeast
100 milliliters Milk
125 grams Quark
1 medium Egg
4 tablespoons Olive oil
2 tablespoons chopped Blanched hazelnuts
For the filling
500 grams Savoy cabbage
2 Onions
1 tablespoon Butter
250 grams Gouda cheese
2 medium Eggs
freshly ground pepper
1 tablespoon ground paprika (sweet)
1 tablespoon chopped Parsley
print shopping list

Preparation steps

Step 1/2

For the crust: Mix flour, 1 teaspoon salt and dried yeast in a bowl. Add the milk, quark, egg, olive oil and hazelnuts. Using a dough hook, process into a smooth, pliable dough. Cover with a tea towel and let rise 45 minutes in a warm place.

For the filling: Rinse the cabbage and chop finely. In boiling salted water, blanch for 3-4 minutes. Drain and rinse with cold water. Drain well. Using a clean kitchen towel, squeeze remaining water out of the cabbage. Peel the onions and cut into wedges. Heat the butter and saute the onions. Coarsely grate the gouda. Beat the eggs, season with salt, pepper and paprika.

Step 2/2

Knead the dough briefly and roll out on a floured surface until slightly larger than a 28 cm (approximately 11 inch) springform pan. Grease the pan and place the dough inside, pressing the dough to make a 3 cm (approximately 1 1/4 inch) high edge. Mix the cabbage and onion with the cheese and place on the dough. Pour the beaten eggs over it. Bake in preheated oven at 200°C (approximately 400°F) for 30-40 minutes. Cover with parchment paper after about 20 minutes of baking. Sprinkle the quiche with parsley and serve.