6*52 Savoy Cabbage Quiche

Savoy cabbage is one of my favorite winter vegetables and I'm always looking out for new ways to prepare it.
When I stumbled upon this recipe, I knew that it was gonna be awesome. And it was.
Add some fried sausages for the non-vegetarians and you have a solid meal that you can totally make for your friends.

Savoy cabbage Quiche

Adapted from WDR2 Einfach Gote

Crust

300 g flour

1/2 teaspoon salt

1 teaspoon baking powder

125 g butter

1 egg

Filling

1 medium savoy cabbage (about 800 g)

50 g butter

3 eggs

150 g creme fraîche

100 g mountain cheese, grated

salt, pepper, nutmeg

• Cut cold butter into smaller cubes. Using your mixer knead flour, baking powder and butter until crumbly. Add egg and continue to knead until solid dough is forming. If it doesn't get smooth, add a bit of cold water. Using your hands, knead into a ball and let rest in your fridge for about 30 minutes.
• Take away the outer dark green leaves of the cabbage. Quarter the cabbage head, remove stem and throw away. Cut  leaves into stripes. Heat butter and stir-fry cabbage stripes. Add salt, pepper, a bit of nutmeg, and 3 teablespoons water, put lid on and let simmer for about 5 minutes. Remove lid and cook until all liquid has evaporated. Let cool.
• Roll out dough and put into prepared quiche pan. Preheat oven to 180°C (350°F). Whisk together eggs, creme fraîche, salt and pepper. Mix cabbage and grated cheese and spread evenly onto crust. Pour egg mixture on top and bake for about 40 minutes. Let rest in oven for 5 minutes before serving.

My modifications:

None. Just what I always do with piecrusts like this one: I distribute the dough with my hands before putting it into the fridge. It's so much easier than cooling it and then rolling it out.

The taste:

Very good! The guests really liked it as well. I will definitely make this one again - so good!

What's your favorite quiche or savory pie?