Claras pointed cabbage apple quiche

Name: Claras pointed cabbage apple quiche
Total time: 120 min
Yield: 12 portions
Ingredients: puff pastry; pointed cabbage; apple; onion; eggs; cream; creme fraîche; thyme, fresh; pecans, roughly chopped; feta cheese; parmesan cheese; salt, pepper, nutmeg

Duration: 2 h

Difficulty: easy

Tags:

alcohol-free vegetarian

Both pointed cabbage and apples are in season right now. So what could be more natural than combining the two in a delicious recipe? Pointed cabbage has a lovely fresh taste and is less ‘typically cabbage-like’, while the crisp, sweet apple is the perfect accompaniment. The dish is rounded off with feta cheese, which adds a nice saltiness, and a few pecans.

What does this have to do with Clara? She is one of our many good souls and, with her awareness of good nutrition and regional and seasonal cuisine, a major inspiration for this dish – a wonderful person!

Ingredients for

Ingredients for the quiche

1 Pack(s) puff pastry

500 g pointed cabbage

1 apple

1 onion

2 eggs

150 ml cream

50 g creme fraîche

1 Teaspoon(s) thyme, fresh

80 g pecans, roughly chopped

120 g feta cheese

50 g parmesan cheese

salt, pepper, nutmeg

Preparation

Total time: 2 h

Cut the pointed cabbage and onion into fine strips and sauté briefly in a little oil.

Line the quiche tin evenly with the puff pastry and trim the edges if necessary. Mix the pointed cabbage with the coarsely chopped pecans and spread evenly in the tin. Preheat the oven to 160°C fan oven.

Cut the apple into 16 slices and remove the core. Distribute the apple slices evenly over the pointed cabbage.

Whisk the cream, crème fraîche, half of the Parmesan (preferably finely grated) and the eggs into a smooth mixture and season with salt, pepper, nutmeg and thyme.

Pour the mixture over the pointed cabbage. Grate the remaining Parmesan over the quiche.

Crumble the feta cheese into small pieces and also spread over the quiche, preferably over the pointed cabbage and not over the apples.

Bake the quiche for about 60 minutes. If necessary, cover with a strip of aluminium foil after a while to prevent excessive browning.