- 1/2 recipe for a savory pie crust or use puff pastry
- about 200 gram red cabbage
- knob of butter
- 2 bay leaves
- 1/2 apple
- about 100 ml dry red wine
- 100 ml heavy cream
- 2 eggs
- 100 gram goat’s cheese
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- heavy bottomed pan with a lid
- vegetable peeler
- wooden spoon
- medium-sized bowl
- small pie dishes, e.g. muffin tin
- silicone kitchen brush
- optional: rolling-pin
Preparation — 30 minutes
Start with the dough if you want to make it your self, because it has to rest for a while. If you’re using puff pastry made sure it’s thawed.
Finely chop the red cabbage, if the strips are too long it will be harder to fill the small quiches. Heat a knob of butter in a heavy bottomed pan and cook it for a few minutes. Add bay leaves and red wine. Place a lid on the pan and let it simmer on low heat.
Peel the apple and chop half of it into small cubes. Add them after about 10 minutes to the red cabbage and cook it together for another 10 minutes. Season with pepper and salt and remove the bay leaves as soon as the cabbage is done.
Meanwhile chop the goat’s cheese into small pieces and combine them with eggs and cream. The cheese may not dissolve completely, but that’s not a problem. Season the egg mixture with pepper and salt.
Finishing the mini red cabbage quiches — 30 minutes
Coat the mini dishes with butter and pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Roll out the dough using a rolling-pin, you can use a cookie cutter or glass to create rounds of dough. Place the dough into the pie dishes and press them well. Poke holes in the bottom and divide the cabbage over the quiches.
Divide the egg mixture over the quiches and bake them in the oven for about 15 minutes. Or until they’re golden brown, the exact time depends on the size and thickness of the dough.
Serve them warm or lukewarm, but they’re also delicious when they’re cold. Enjoy!