Quiche perfection: Young cabbage brings new twist to classic tart

Young cabbage has firmly established itself on market stalls and in our kitchens. Although we most often use it in its stewed form or add it to cabbage soup, recently, a simple casserole has been a hit in my home. When I serve it to my family, everyone rubs their hands with satisfaction.

A delicious quiche with eggs, cheese, and young cabbage is a simple recipe for a tasty spring-summer dinner. A slice of this tart can satisfy even the hungriest stomachs. Additionally, it looks impressive and makes a beautiful presentation on the table. When I serve it for dinner, there aren't even crumbs left.

Quiche is a French tart typically consisting of a crust made from shortcrust pastry and a filling of eggs, cream, and other ingredients like vegetables, cheeses, or meats. Quiche can be served hot or cold, as a dinner, supper or snack. It's a great way to use up what’s been lingering in the fridge.

In my quiche, I couldn't miss out on young cabbage. Although not everyone might associate it with a French pastry, it works excellently here. The slightly sweet, firm leaves pair wonderfully with the egg mixture. The whole dish is elevated by adding spicy chorizo sausage. It's simple and delicious.

Ingredients:

Dough

• 250 grams (9 oz) of flour,
• 100 grams (3.5 oz) of butter,
• pinch of salt,
• 75 millilitres (2.5 fl oz) of cold water.

Filling

• half a head of shredded young cabbage,
• 1 teaspoon of salt,
• 2 tablespoons of dill,
• 2 tablespoons of chopped green onion,
• 4 hard-boiled eggs,
• chorizo.

Mixture

• 4 eggs,
• 100 milliliters (3.5 fl oz) cream,
• 100 milliliters (3.5 fl oz) mayonnaise,
• 100 grams (3.5 oz) of grated yellow cheese,
• salt and pepper to taste.

Preparation method:

1. In a bowl, mix the flour, salt, and cubed cold butter. Knead the dough, gradually adding water until smooth and elastic.
2. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
3. Salt the shredded cabbage and set aside for 15 minutes. Squeeze out excess water and mix with chopped dill and green onion.
4. Remove the dough from the fridge and roll it out into a circle of about 25 centimetres (10 inches) in diameter (or smaller, but with higher edges). Line a baking pan with parchment paper and place the dough.
5. Layer the shredded cabbage on the dough, then add halved hard-boiled eggs.
6. Sprinkle evenly with diced chorizo.
7. In a bowl, whisk together the eggs, cream, and mayonnaise. Add grated cheese, salt, and pepper to taste. Mix well and pour over the filling in the dough.
8. Bake the quiche for 30-40 minutes at 204°C (400°F) until the crust is golden and the filling is set.

Divide the finished tart into pieces and serve to your family and friends. Enjoy!