ingredients
Quantity for 4 people:
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225 g flour (type 405) *
1 pinch of salt
1 tbsp cold water (as required)
120 g cold butter
3 eggs a
little butter for the dish
1 clove of garlic
1 large vegetable onion
1 handful of fresh savoy cabbage
2 tbsp butter
salt & pepper
2 tbsp vegetable oil
1 pinch Nutmeg
1/2 bunch of fresh thyme (chopped)
200 g sour cream
1 pear (Williams pear)
90 g goat cheese
400 g
minced
beef
Rest time: 30 minutes
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Preparation time: 30 minutes
Cooking time: 45 minutes
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Oven molds
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preparation
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1. Preheat the oven to 180 ° C top and bottom heat.
2. Rub the quiche tin with a little butter.
Put the flour in a bowl.
Salt and knead into a smooth dough with cold butter, water and an egg.
Flour the work surface and roll out the dough so that it fits into the quiche dish.
Press on the edge and cut off any excess dough.
Let rest in the refrigerator for 30 minutes
3. Crush the garlic clove with the flat knife and cut into small pieces like the onion.
Cut the savoy cabbage into narrow strips.
Melt two tablespoons of butter in a pan and add ground beef, onions and garlic.
Season to taste with pepper and salt.
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4. Place the minced meat mixture in a bowl and set aside.
In the same pan, heat two tablespoons of vegetable oil and sauté the savoy cabbage.
Salt, pepper and season with nutmeg, then add to the minced meat.
5. In another bowl, whisk the sour cream, thyme and two eggs with salt and pepper and pour half of them into the quiche tin lined with batter.
Then layer the savoy cabbage and minced meat mixture on top.
Then pour the rest of the sour cream sauce over it.
Peel and core the pear and cut into narrow strips.
Cover the quiche with pear wedges and goat cheese.
6. Bake in the oven for 40–45 minutes at 180 ° C until golden brown.
The text was published for the first time on February 17th, 2019
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