4: In a large saucepan over medium heat, melt 50 g butter and when frothy, add the minced shallot, salt and pepper. Cook for 1 minute, without browning.
5: Add the cabbage, mix well, lower the heat a little and cover.
6: Cook until cabbage is tender (approx. 5-7 minutes), stirring occasionally. Season with salt, then leave to cool. Preheat oven to 180°C (360°F).
Remove the mold from the fridge, and fill it with the cabbage.
10: Sprinkle with grated cheddar.
11: Pour in the quiche mixture.
12:
Baking
Bake at 180°C (360°F), low in the oven, for about 30 minutes.
13: Enjoy warm or hot, if possible with a small green salad and vinaigrette dressing.
Remarks
For the pastry, you can use either pâte brisée or pâte feuilletée, depending on your taste. If you don't have cheddar, replace it with another cheese of your choice, preferably a hard one like Comté or Gruyère, but it's not essential.