Savoy cabbage quiche with bratwurst

Savoy cabbage quiche with bratwurst

Savoy cabbage quiche with bratwurst tastes hearty and can be prepared very well. The shortcrust pastry is pre-baked with baking paper and dried peas. For the shortcrust pastry mix flour with salt. Add an egg yolk and spread cold butter over it in flakes. Add ice water (see ingredient) to the flour and knead quickly. Knead the dough again by hand until smooth, form into a ball, wrap in plastic wrap and put in the fridge for 1 hour. Cut the savoy cabbage into strips, pour into a sieve and rinse. Cut a white onion into small cubes. Heat 1 tablespoon corn oil in a casserole dish. Sauté the onion, add the savoy cabbage dripping wet, put on a lid and stew the savoy cabbage for about 10 minutes. Stir now and then and season the savoy cabbage with pepper from the mill, salt and ground caraway seeds, remove from the heat and allow to cool slightly. Preheat the oven to 200°. Roll out shortcrust pastry thinly on a lightly floured work surface, place in a 26 quiche mould, form a rim, cut off any excess dough and prick the base several times with a fork. Line the dough with baking paper, fill with dried peas and bake for 15 minutes on the bottom rack. Remove paper and peas. Grate the Edam cheese, mix half with the savoy cabbage and spread over the quiche. Cut the bratwurst into thick slices as shown in the picture above, sauté in 1 tablespoon corn oil and spread over the savoy cabbage quiche. Whisk eggs with milk and season with salt and pepper. Spread the glaze over the quiche and sprinkle with the remaining cheese. Bake savoy cabbage quiche with bratwurst on the 2nd rail from the bottom for approx. 25 minutes.

Servings: 6, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
642 kcal
36 g
20 g
47 g

(C)opyright by Marions Kochbuch