Minced quiche with pointed cabbage and carrots

Name: Minced quiche with pointed cabbage and carrots
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 1 TEASPOON Sugar; 1 TEASPOON Salt; 75 g ground hazelnuts; 5 Eggs (size M); 125 g Butter or margarine; 2 Onions; 200 g Carrots; 3 Branches of rosemary; 1/2 (approx. 500 g) Pointed cabbage; 3 TABLESPOONS Oil; 600 g mixed minced meat; 7-10 Tbsp Pepper; 250 g Schmand; 7-10 Tbsp freshly grated nutmeg; 75 g grated gouda cheese; 7-10 Tbsp Fresh cream; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
1 TEASPOON Sugar
1 TEASPOON Salt
75 g ground hazelnuts
5 Eggs (size M)
125 g Butter or margarine
2 Onions
200 g Carrots
3 Branches of rosemary
1/2 (approx. 500 g) Pointed cabbage
3 TABLESPOONS Oil
600 g mixed minced meat
7-10 Tbsp Pepper
250 g Schmand
7-10 Tbsp freshly grated nutmeg
75 g grated gouda cheese
7-10 Tbsp Fresh cream
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
For the dough, put flour in a bowl, mix with sugar, salt and 50 g nuts. Add 1 egg, 3-4 tablespoons water and fat in flakes. Knead well with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough.
2
Roll out the dough into a circle (approx. 32 cm Ø) on a floured work surface. Grease a tart mould with lift-off base (28 cm Ø) well, sprinkle with flour. Carefully place the dough into the mould, lightly press down the rim and base.
3
Prick the bottom several times with a fork. Chill for about 45 minutes.
4
Peel and chop the onions. Peel and finely dice the carrots. Wash rosemary, shake dry, pluck needles from 1 branch and cut finely. Clean and wash the pointed cabbage and cut into very fine strips.
5
Heat 2 tablespoons of oil in a very large frying pan, coarsely crumble the minced meat into it and fry it while turning. Season with salt and pepper. Add onions, sliced rosemary, carrots and cabbage and fry over a low to medium heat for 12-15 minutes, turning.
6
Season again with salt, pepper and sugar. Remove from the stove and let it cool down a little.
7
For the icing, mix sour cream and 4 eggs well, season well with salt, pepper and nutmeg. Sprinkle the base evenly with 25 g hazelnuts. Spread the minced cabbage mixture evenly over the base, pour the sour cream mixture over it and sprinkle cheese over it.
8
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 50 minutes on the bottom shelf. Cover with foil about 15 minutes before the end of the baking time. Pluck 2 sprigs of rosemary into large pieces.
9
Heat 1 tablespoon of oil in a very small saucepan, fry the rosemary tartare until crispy and remove, drain on kitchen paper.
10
Remove the quiche from the oven, place it on a cake rack, let it rest for 10 minutes and carefully remove it from the mould. Sprinkle with rosemary, garnish with a dash of crème fraîche if desired.