45 min

Savoy cabbage quiche with crème fraîche

Name: Savoy cabbage quiche with crème fraîche
Cook time: 45 min
Yield: 4
Ingredients: 250.00 g Flour; 100.00 g Charentes-Poitou Butter PDO; x 3.00 Eier; Fleur de sel de Guérande sea salt PGI; 250.00 g Savoy cabbage; 100.00 ml Milk; 100.00 g grated Parmesan; 1.00 EL Isigny Crème Fraîche & Bresse Crème Fraîche PDO; Pfeffer, Salz und Gewürze nach Wahl; Water

By Laura Lammel, Blogger

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

Ingredients For

Flour 250 g
Charentes-Poitou Butter PDO

100 g See the article
Eier x 3
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Savoy cabbage

250 g
Milk 100 ml
grated Parmesan 100 g
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

1 EL See the article
Pfeffer, Salz und Gewürze nach Wahl
Water

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Preparation

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.