Red cabbage quiche with goat’s cheese
Ready in: 1:13 h
Preparation time: 30 min.
Created on: 06.11.2018
- Put the flour, ½ teaspoon of salt, curd cheese and 70 g butter into the blender jug and, with the measuring beaker in place, knead to form a smooth dough for 1 minute/speed setting 4. Roll out the dough and use to line a greased tart mould or springform tin. Refrigerate for 30 minutes. Clean out the blender jug thoroughly.
- Clean and wash the red cabbage and cut it into chunks. Peel and quarter the onion, put it into the blender jug along with the red cabbage and, with the measuring beaker in place, chop roughly for 8 seconds/speed setting 5. Add the rest of the butter and, the measuring beaker not inserted, sauté with the roast button/3 minutes. Deglaze with the vinegar and warm vegetable stock. Add the sugar and ground cloves and, with the measuring beaker in place, sauté for 10 minutes/speed setting 1/100 °C. Pour the mixture through a sieve, drain and the leave it to cool. Clean out the blender jug thoroughly.
- Pre-heat the oven to 180 °C. Toast the sunflower seeds in a hot, dry pan. Wash the thyme, shake it dry and tear the needles from the stalks. Put the cream, milk, eggs, ½ teaspoon of salt and the pepper into the blender jug and, with the measuring cup in place, mix for 10 seconds/speed setting 4. Spread the cooled red cabbage over the pastry and then pour the cream mixture evenly over the top. Cut the goat’s cheese into small pieces and scatter over, followed by the toasted sunflower seeds and the thyme. Drizzle over a little olive oil. Bake in the oven for 30 minutes until golden brown.
- A green salad makes a good accompaniment to this dish.
Bon appétit with Monsieur Cuisine