45 min
Average: 3.3 (114 votes)

Savoy cabbage quiche with crème fraîche

By Laura Lammel, Blogger

This quiche is quickly conjured up and served warm as well as cold!

Ingredients For

  • 250 g
  • Butter
    Charentes-Poitou Butter PDO
  • x 3
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • Wirsing auf orangem Hintergrund
    Savoy cabbage
    250 g
  • 100 ml
  • 100 g
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO



Add the flour, butter, egg, salt and a little water to a bowl and knead well with a hand mixer. Then briefly let it rest for 10 to 15 minutes. 
Meanwhile, wash the savoy cabbage and cut it into small pieces. 


Once it has rested, roll the pastry out and carefully line a greased quiche tin, making sure you cover the sides. Prick the pastry all over with a fork to ensure that it is light and airy. 


Whisk all the ingredients for the filling together in a bowl. 
Prick the pastry all over with a fork to ensure that it is light and airy. 
Now distribute the chopped savoy cabbage evenly over the pastry in the quiche tin. 


Finally, pour the filling evenly over the savoy cabbage. 


Heat the oven to 180 °C (fan-assisted) and bake the quiche for approx. 30min



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