A hearty rustic quiche with a buckwheat pastry case. For a vegetarian version omit the sausage.
1 person made this
For the pastry
150g plain flour
100g buckwheat flour
For the filling
750g Savoy cabbage
1 smoked pork sausage
150ml double cream
100g Swiss Emmental cheese
freshly ground black pepper
1 pinch nutmeg
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Mix the flour with the buckwheat flour and 1 pinch salt in a bowl. Add 125ml cold water and knead to a smooth dough. Wrap in cling film and chill for 30 minutes.
Wash and trim the savoy cabbage and remove the core. Cut into strips. Bring a large pot of salted water to the boil and cook the cabbage for 15 minutes. Drain and blanch in a large bowl with ice water and drain again. Chop finely and squeeze to remove excess liquid.
Preheat the oven to 180 C / Gas 4. Grease a 23cm quiche tin.
Briefly knead the chilled pastry; roll it out to fit the tin plus a 3cm edge all around. Prick the pastry several times with a fork.
Cut the sausage into thin slices and arrange on the base in an overlapping pattern. In a bowl beat the eggs with the milk. Add cream, cheese and cabbage and mix well. Season with salt, pepper and nutmeg and pour over the sausage. Even out the top with a spatula.
Bake in the preheated oven until set and lightly browned, about 35 to 40 minutes.