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Ingredients
Savoy Cheese Quiche
- For the crust
- 300 grams Pastry flour
- salt
- 1 packet Dry yeast
- 100 milliliters milk
- 125 grams Quark
- 1 medium egg
- 4 Tbsps olive oil
- 2 Tbsps chopped Hazelnuts
- For the filling
- 500 grams Savoy cabbage
- salt
- 2 onions
- 1 Tbsp butter
- 250 grams Gouda
- 2 medium eggs
- freshly ground pepper
- 1 Tbsp ground paprika (sweet)
- 1 Tbsp chopped parsley
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.
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.
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |