Quiche with cabbage and prunes

6 servings

60 minutes

Cabbage and prunes quiche is a refined blend of French culinary tradition with unexpected notes of Eastern gastronomy. The base of the dish is a delicate, crumbly pastry that perfectly frames the tender filling. The cabbage infused with creamy aroma acquires a velvety texture, while the prunes add delicate sweetness and a hint of tartness, creating a sophisticated flavor harmony. This quiche is perfect for cozy home evenings as well as exquisite gastronomic events. It can be served warm or cold, allowing you to enjoy each bite infused with the richness of French cuisine and the warm depth of creamy sauce. Paired with a glass of light white wine, it reveals its flavor in full, leaving a pleasant aftertaste and a desire for more.

Energy value per serving

• Calories: 643
• Proteins: 15.5g
• Fats: 40.2g
• Carbohydrates: 56.1g

Ingredients

• Wheat flour: 250 g
• Butter: 125 g
• Chicken egg: 4 pc
• Milk 3.5%: 150 ml
• Sour cream 20%: 150 g
• Onion: 1 head
• White cabbage: 400 g
• Prunes: 12 pc
• Vegetable oil: 3 tbsp
• Ground black pepper: to taste
• Salt: to taste
• Emmental cheese: 60 g

Cooking steps

1. Crush the flour, salt, and cold butter into crumbs. Add the egg and 30 ml of ice water and knead the dough. No need to knead for long — just ensure the ingredients are fully mixed and the dough doesn't stick to your hands. Shape the dough into a rectangle 3 cm thick and refrigerate for two to three hours.

   Required ingredients:

   • Wheat flour: 250 g
   • Salt:  to taste
   • Butter: 125 g
   • Chicken egg: 4 pieces

2. Soak the prunes in warm water for twenty minutes. Remove the pits if there are any.

   Required ingredients:

   • Prunes: 12 pieces

3. Chop the onion relatively coarsely and the cabbage relatively finely. In general, they should be chopped to about the same size. The cabbage should be young, meaning not tough.

   Required ingredients:

   • Onion: 1 head
   • White cabbage: 400 g

4. Heat vegetable oil in a pan, add onion and cabbage, mix well and keep on heat until softened, about five minutes. Add salt and pepper, cover, and let simmer for another five minutes. Cool the cooked cabbage.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Onion: 1 head
   • White cabbage: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Mix cream, milk, and 3 eggs until smooth. Place stewed cabbage on the quiche, top with three prunes, pour with sauce, and finish with grated Emmental.

   Required ingredients:

   • Sour cream 20%: 150 g
   • Milk 3.5%: 150 ml
   • Chicken egg: 4 pieces
   • White cabbage: 400 g
   • Prunes: 12 pieces
   • Emmental cheese: 60 g

6. Bake for forty minutes at 200 degrees.