Savoy Cabbage Walnut Quiche
Savoy cabbage walnut quiche is a recipe with fresh ingredients from the cruciferous vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spelt whole‑grain flour
- 75 g butter
- 4 eggs
- Salt
- 600 g savoy cabbage
- 70 g onions (1 onion)
- 1 Garlic clove
- 3 tbsp olive oil
- 10 g basil (0.5 bunch)
- 40 g Parmesan cheese
- 100 ml milk (3.5% fat)
- 200 g sour cream (10% fat)
- black pepper (ground)
- nutmeg (grated)
- 40 g sun‑dried tomatoes
- 30 g walnut kernels
- 2 tbsp whole‑grain breadcrumbs
Instructions
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1.
Sift flour, cut butter into pieces. Combine with 1 egg and a pinch of salt; knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.
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2.
Roll out the dough on a floured surface, place it in a tart pan, shaping a rim. Put in the fridge.
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3.
Wash, trim, and slice savoy cabbage into strips. Blanch in boiling salted water for 3–4 minutes, drain, shock with cold water, then let dry. Dice onion and garlic finely; sauté with 1 tbsp oil until translucent. Transfer to a bowl and cool. Wash basil, pat dry, tear leaves and chop finely. Mix basil into the cabbage and spread over the dough.
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4.
Grate Parmesan and whisk with 3 eggs, milk, onion, garlic, and sour cream. Season with salt, pepper, and nutmeg. Pour over the cabbage mixture and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes.
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5.
Blend tomatoes and walnuts together in a food processor to make crumbs. Mix crumbs with remaining oil, season with salt and pepper, then sprinkle as topping on the quiche. Bake another 15–20 minutes until golden brown. Remove from oven and serve.
