Knead the flour, butter, egg yolk, salt and ice water into a smooth short pastry. Roll out to a circle (approx. 30 cm Ø) on a floured work surface and line a quiche tin (26 cm Ø) with it. Cut off any excess dough. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Put in a cool place. In the meantime clean and wash the pointed cabbage and cut into narrow slices.
Remove stalks. Blanch cabbage in boiling salted water for 3-5 minutes. Place briefly in ice-cold water and drain on a sieve. Clean, wash and slice the mushrooms. Heat oil in a pan and fry the mushrooms briefly. Season with salt and pepper. Wash and slice the tomatoes. Lay the pointed cabbage, mushrooms and tomatoes fan-shaped on the dough. Wash basil, dab dry and cut into fine strips, except for a little garnish. Mix milk, crème fraîche, eggs, salt, pepper, nutmeg and basil. Pour over the vegetables. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes.
Wash and slice the tomatoes. Lay the pointed cabbage, mushrooms and tomatoes fan-shaped on the dough. Wash basil, dab dry and cut into fine strips, except for a little garnish. Mix milk, crème fraîche, eggs, salt, pepper, nutmeg and basil. Pour over the vegetables. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes. Serve sprinkled with basil leaves. Results in about 16 pieces
E 4,25 g/ F 9,00 g/ KH 9,78 g