Summary

Ingredients

For the dough:

• 200 g wheat flour
• 100 g butter
• 40 ml water, cold
• 1 teaspoon, leveled salt

For the filling:

• 1 small savoy cabbage
• 200 g Mett, (fresh pork meat) or salmon fillet cubes
• 3 eggs, fresh (size M)
• 200 ml cream, fresh
• 30 g lard, use neutral oil for salmon
• 1 tablespoon horseradish or wasabi paste
• 100 g mountain cheese or wasabi cheese
• a bit salt
• some black pepper, freshly ground

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Instructions

1. Quickly knead a shortcrust pastry from the flour, the cold butter in pieces, the salt and the water and put it in the refrigerator for around 30 minutes.
2. Remove the outer leaves from the savoy cabbage, cut the remaining quarters, remove the stalk and cut into strips. Wash and dry a little in the salad spinner.
3. Finely grate the cheese.
4. Heat the lard or oil in a large pan and cook the savoy cabbage for 6-8 minutes, season with salt and pepper. Tear up the meat or dice the salmon and mix with the savoy cabbage. In the meantime, roll out the shortcrust pastry thinly and place in the tart pan, prick the pastry several times with a fork. Mix together eggs, cream and horseradish or wasabi paste. Put the savoy cabbage mince mixture or savoy cabbage salmon mixture on the dough and pour the egg-cream mixture over it and bake for 20 minutes at 200 degrees (lower and upper heat) on the middle rack. Sprinkle the quiche with the finely grated cheese and bake for another 15 minutes at 200 degrees (convection).
5. Both variations are very tasty and are ideal for a buffet. I like to do both at the same time, so my guests can choose whether they prefer meat or fish.