Quiche with cabbage, kale and fennel
The good resolutions for the 1st January, it is overrated and we only hold them forever. Suddenly this year, I test the good resolutions from the 1st of February. I never got that one to see : eat properly at lunchtime in the office.
It must be said that when one works alone, in a small structure it was quickly made not to take the temp of breakfast or eating anything while doing something else. It is such that the packets of Snickers make their appearance at the office before disappearing just as quickly in my stomach while I am not a sweet tooth … in Short, it is now decided (especially since the last sandwich foul of the bakery), I eat properly at lunchtime. This is not complicated, in fact, it requires just a little organization early on in the house, and that request also not to be head in the air in the morning when we leave the house (I often had a thought moved for the lunchbox remained on the work plan so that I had everything well prepared).
So, to eat at the desk without it becoming complicated, I am testing lots of things but my favorite meal remains the same when a nice slice of pie or quiche salty : easy to transport, easy to reheat, easy to eat. So last weekend, I’m army for the contents of my fridge to prepare a few quiches to keep them fresh or to freeze for future meals, including this version with cabbage kale and fennel.
This quiche was made a bit randomly, but everyone knows that this is not complicated. Discovery cool thing is this aliance perfect between the cabbage, kale and fennel !
For a large quiche rectangular :
- 1 pastry rectangle (house or Herta brand)
- 1/2 bunch of kale kale
- 1 large fennel
- 1 onion
- 4 eggs
- 200 ml of liquid cream
- 50 g of grated cheese
- Olive oil
Peel and finely mince the onion. Wash the cabbage and kale and mince. Clean the fennel, remove the leaves from the top if they are wrinkled to finely mince.
In a pan, pour a drizzle of olive oil and sauté the onion for 5 minutes until it becomes translucent. Add the cabbage and kale and fennel and mix regularly to “drop” the cabbage. Cook over low heat for 7 minutes.
Beat the eggs and cream in a bowl, season with salt and pepper. Add half of the grated cheese.
Preheat the oven to 180°C. Place the dough in a rectangular dish lined with parchment paper, prick quickly the bottom. Add the vegetables and then distribute the mixture to the eggs on the whole surface. Sprinkle the rest of grated cheese on top and bake for 35 minutes or until the top is nicely browned.
Unmould and let cool a few minutes before cutting the quiche into units.
Even the inhabitants of the house who don’t like pies or quiches savory have loved that one. from my side, he just have a small salad in a jar Mason next to me to make a meal pleasant lunch at the office.
And you, how goes the midi ?