Quiche with Cabbage and Prunes
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Quiche with cabbage and prunes
Ingredients
- Wheat Flour - 8.8 oz
- Butter - 4.4 oz
- Chicken Egg - 4 pieces
- 3.2% Milk - 5 fl oz
- 20% Sour Cream - 5.3 oz
- Onion - 1 head
- White Cabbage - 14.1 oz
- Prunes - 12 pieces
- Vegetable Oil - 3 spoons
- Ground Black Pepper - to taste
- Salt - to taste
- Emmental cheese - 2.1 oz
Step by Step guide
Step 1
Crumb the flour, salt, and cold butter together. Add the egg and 30 ml of ice water, and knead the dough. There's no need to knead for too long — the main thing is to ensure the ingredients are fully combined and the dough is not sticky. Shape the dough into a rectangle about 3 cm thick and refrigerate for two to three hours.
Step 2
Soak the prunes in warm water for twenty minutes. Remove the pits if there are any.
Step 3
Chop the onion into relatively large pieces and the cabbage into relatively small ones. In general, they should be cut to about the same size. The cabbage should be young, meaning it should not be tough.
Step 4
In a skillet, heat some vegetable oil, add the onion and cabbage, and stir well. Cook on medium heat for about five minutes, until the mixture softens. Season with salt and pepper, cover with a lid, and let it simmer for another five minutes. Allow the cooked cabbage to cool.
Step 5
Mix the cream, milk, and 3 eggs until smooth. Spread the sautéed cabbage over the quiche, place three prunes on top, pour the sauce over, and finish with grated Emmental cheese.
Step 6
Bake for forty minutes at 392°F.
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