45 min

Savoy cabbage quiche with crème fraîche

Laura Lammel By Laura Lammel, Blogger

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

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Ingredients For

  • 250 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    100 g See the article
  • x 3
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
  • Wirsing auf orangem Hintergrund
    250 g
  • 100 ml
  • 100 g
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    1 EL See the article

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. 

Quiche Topping

The great thing about a delicious quiche is that you can vary the topping to suit your taste. There are no limits to your imagination! Virtually any vegetable you can find in your fridge can be placed on the quiche instead of or with savoy cabbage. So you can always fill your quiche with fresh, seasonal vegetables. How about, for example, carrots, peppers, zucchini, mushrooms, leeks, pumpkin or asparagus?

Wirsing-Quiche Step 1&2
  • 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. 

    Wirsing-Quiche Step 3&4
  • 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. 

    Wirsing-Quiche Step 5&6
  • Finally, pour the filling evenly over the savoy cabbage. 

    Wirsing-Quiche Step 7
  • Heat the oven to 180 °C (fan-assisted) and bake the quiche for approx. 30min



  • Savoy cabbage
    Savoy cabbage
    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe