Cabbage Quiche with San Daniele Ham and Chive Sour Cream or Crème Fraiche

1. defrost the puff pastry sheets. Place the sheets on top of each other and roll out with a rolling pin about 30 cm x 30 cm. Cut out a circle (diameter 28 cm). Thinly brush a tart pan (diameter 26 cm) with butter and dust with flour. Place the pastry sheet in the mold, press it slightly smooth and prick it a few times with a fork. Cover with parchment paper (30 cm x 30 cm) and cover with legumes up the edges. Bake blind in heated oven on 2nd rack from bottom at 210 °C (convection oven 190 °C ) for 20 min. Remove the pulses and parchment paper and allow the dough to cool.

For the filling, remove the wedge-shaped stem from the pointed cabbage and loosen the leaves. Remove any remaining thick stems from the leaves. Blanch leaves in enough boiling salted water, rinse, drain well and rub dry. Cut leaves into 1 cm thick strips.

Squeeze sauerkraut well and cut coarsely. Finely dice shallots and garlic. Heat olive oil and sauté shallots and garlic in it. Add cabbage and sauerkraut and sweat for 2-3 minutes. Season with salt, pepper and nutmeg.

Spread evenly on the pre-baked dough.

For the glaze, finely dice the garlic. Strip rosemary needles and thyme leaves and chop finely. Place rosemary, garlic, thyme, white wine, crème fraîche and eggs in a tall, narrow container (e.g. Litermass) Form and mix with the electric

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