Wirsing-Käse-Quiche

Ingredients

• 300 g flour
• Salz
• 1 packet dry yeast
• 100 ml milk
• 125 g low-fat quark
• 1 egg (size M)
• 4 tbsp olive oil
• 2 tbsp chopped hazelnut kernels
• 500 g savoy cabbage
• Salz
• 2 onions
• 1 tbsp butter
• 250 g Gouda cheese
• 2 Eggs (size M)
• pepper from the mill
• 1 tbsp paprika powder (sweet)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Mix flour, 1 tsp salt and dry yeast in a bowl. Add milk, quark, egg, olive oil and hazelnuts. Knead with hand mixer attachments into a smooth dough. Cover with a dishcloth and let rise in a warm place for 45 minutes. Clean, wash and finely chop the cabbage. Blanch in boiling salted water for 3-4 minutes. Drain and shock with cold water. Let drain well, preferably press out excess moisture with a dishcloth. Peel onions and cut into strips. Heat butter and sauté onions until golden.

2. 2.

   Grate Gouda finely. Whisk eggs, season lightly with salt, generous pepper and paprika. Briefly knead dough again. Roll slightly larger than a 28 cm springform on a floured surface. Grease the form and line with dough, pressing up a rim about 3 cm high. Mix cabbage and onions with cheese and spread over dough. Pour whisked eggs on top. Bake in preheated oven at 200°C (fan) or 180°C fan for 30-40 minutes. After about 20 minutes cover with parchment paper. Sprinkle quiche with parsley.