Cabbage Quiche

By á-2053

Ingredients

• 1 small head cabbage cored and finely shredded
• short-crust pastry
• 8 tbsp butter
• 3 eggs
• 1 cup light cream and milk mixed
• 4 tbsp freshly grated Gruyere cheese
• 3 tbsp. freshly grated Parmesan cheese
• salt and freshly ground black pepper and ground nutmeg

Preparation

Step 1

Preheat the oven to 425 F. Roll out the pastry to fit into a 9-inch quiche pan. Line the pastry with wax paper cover with dried beans and bake for 15 minutes. Remove the wax paper and the beans and let the shell dry out in the oven for 5 minutes. Set aside the pastry shell to cool and reset the oven temp. to 350. Meanwhile put the cabbage in a a colander and pour a kettle full of boiling water over it gradually. Shake out excess moisture from the cabbage. In a large heavy pan melt the butter. Add the cabbage cover tightly and cook over moderate heat until the cabbage is soft. (about 30 minutes).
Mix cream/milk mixture 2 tbsp of grated Gruyere cheese, 1 tbsp Parmesan cheese,salt pepper and nutmeg together in large bowl. Add cooked cabbage. Pour into quiche shell. Top with remaining cheese.