Preparation | Cooking | Start to finish |
---|---|---|
49 min. | 38 min. | 1 hour 27 min. |
1 | Roll out 350 g Puff or flaky pastry (pâte feuilletée), then line a high-sided 22 cm (8.5") diameter circle or mold, which you will have placed in a baking sheet. Trim excess dough around the mold, then place in the fridge. | ![]() |
2 | Prepare and chop 1 shallot. Set aside. | ![]() |
3 | CabbagePrepare 700 g white cabbage, and chop finely. Set aside. | ![]() |
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). | ![]() |
7 | ToppingPrepare 500 g Quiche filling mixture, into which you will add 1 tablespoon Mustard. | ![]() |
8 | Grate 120 g Cheddar cheese. | ![]() |
9 | Assembling the quicheRemove the mold from the fridge, and fill it with the cabbage. | ![]() |
10 | Sprinkle with grated cheddar. | ![]() |
11 | Pour in the quiche mixture. | ![]() |
12 | BakingBake 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. | ![]() |