Sonja`s Bottomless Low Carb Quiche with Wild Herbs

Summary

Ingredients

• 0.33 head white cabbage
• 1 large carrot (s), coarsely grated
• 3 medium onion (s), red
• 1 stalk celery
• 100 g veie bacon, smoked
• 3 m. Large mushrooms, brown
• 0.5 ½ handful dried nettles
• 0.5 ½ handful Gundelrebe (Gundermann), dried
• 1 cup sour cream
• 2 egg (s)
• 200 g Emmentaler, rated
• 1 pinch (s) nutmeg
• Herbal salt, iodine-free
• pepper
• 3 tablespoon coconut oil

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Instructions

1. Turn the hotplate to medium to high heat (my hotplates have settings 1 - 9 and I`ll use a 7) and put coconut oil in a larger pan.
2. Cut the cabbage into small squares, dice the onions and roast them together in the pan for approx. 5 minutes (should only brown slightly). Then turn the temperature down a bit and add the grated carrot, the stalk of the bar sellers cut into pieces, the mushrooms cut into half slices and the smoked bacon cut into small pieces. Salt as you feel. Then add the dried nettle and grape vine leaves and cook the whole thing in the pan until the liquid from the vegetables has completely evaporated (important! Otherwise the whole thing will be mushy in the oven later!). Then take the pan off the heat and set it aside. Now preheat the oven to 170 degrees. In the meantime, whisk the two eggs in a bowl, add the mug of sour cream and mix with the grated Emmentaler. Pour the sour cream, egg and cheese mixture into the pan, which is no longer too hot (or mix everything in the bowl, depending on where everything fits in best and can be mixed) and stir everything well.
3. Grease a springform pan with a diameter of approx. 26 cm or line it with baking paper or take a silicone baking pan and distribute the mixture evenly on it. Place the filled springform pan in the oven and bake for about 50 minutes to 1 hour at 170 degrees. Since there are of course always differences from stove to stove, it is worthwhile to take a look at whether it`s already finished. The best distinguishing feature is a slightly tanned surface. The finished quiche without a base can be eaten hot or cold.
4. Tips:
5. Alternatively, of course, real ham or bacon can be used or you can do without them altogether and use more white cabbage. If you don`t have any nettle leaves or grapevine at hand, you can of course use the usual culinary herbs such as parsley, dill, etc. You can actually put in a lot of what is currently in stock, this variant is just my variant.

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