Pointed Cabbage Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter, cold
- 200 g flour
- 1 teaspoon salt
- 3 tablespoons water
- 400 g pointed cabbae
- 1 tablespoon butter
- 1 tablespoon oil
- salt and pepper
- 2 egg (s)
- 1 cup cream cheese (alternatively also goat cream cheese)
- 200 g sour cream
- 100 g cheese, rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put butter, flour and salt in a bowl and knead until crumbly. Add water and make a smooth batter. Put this in the fridge for at least 1/2 hour.
- Line a springform pan with baking paper, grease and line with the dough.
- Clean and quarter the pointed cabbage. Remove the stalk and cut into small squares. Sauté in the butter and oil and season with the spices.
- Make a sauce from eggs, cream cheese, sour cream and grated cheese. Put the vegetables and then the sauce on the dough.
- Bake at 200 ° C in a preheated oven for about 30 minutes.
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