Shallottis Pointed Cabbage Quiche with Onion Confit
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 port. Quiche batter
- 180 g onion confit (apple and white wine)
- 400 g pointed cabbae
- 5 small carrot (s)
- 10 cocktail tomatoes
- 200 g crème fraîche
- 150 g rated mountain cheese
- 50 ml milk
- 4 egg (s)
- salt and pepper
- nutmeg
- 200 g chorizo, to taste
Print Recipe
Pin Recipe Instructions
- Grease a round shape with a low rim (diameter approx. 26 cm) and dust with flour. Place the quiche dough in it and press it into the corners so that a 2 - 3 cm high edge is created all around.
- Clean the pointed cabbage and cut into strips. Peel and slice the carrots, halve the cocktail tomatoes. Cut the chorizo into thin slices.
- Whisk the crème fraîche, eggs, mountain cheese, milk and spices into a liquid mixture and stir in the pointed cabbage. Pour the mixture on the dough and distribute the carrots and cherry tomatoes evenly on top. Spread the chorizo on top depending on your taste.
- Bake at 200 degrees circulating air for about 30 - 35 minutes. Simply pour the onion confit generously over the quiche 5 minutes before the end of the baking time so that it warms up a little.
- Best enjoyed with a fresh leaf salad as a side dish.
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