Chestnut quiche

Cabbage pie

• 300 GRAM PUFF PASTRY
• 100 GRAM BACON, sliced
• 1 CUP CREAM
• 4 EGGS
• 300 GRAM CHESTNUTS, peeled
• 75 GRAM CHEESE, grated

• 400 GRAM FLOUR
• 175 GRAM BUTTER
• 1/2 CUP MILK
• 6 POTATOES, peeled and sliced thinly
• 1/2 CABBAGE, shredded
• 2 CHILI PEPPERS, chopped
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 1 CUP CREAM
• 2 EGGS

Roll out the puff pastry and line a greased pie mould with it. Cook the chestnuts 15 minutes and slice them. Mix the cream with the eggs and pepper and salt to taste. Distribute the chestnuts on the pastry. Arrange the bacon on the chestnuts and pour the egg mixture on top. Sprinkle with cheese. Bake the pie 30 minutes at 180 degrees Celsius.

Mix the butter with the flour and the milk and knead well. Take three quarters of the dough, roll it out and line a greased pie mold with it. Stir fry the onion, chili peppers and garlic 5 minutes, add the cabbage and stir fry 5 minutes more. Add pepper and salt to taste. Put half of the mixture in the pie, followed by half of the potatoes. Repeat this. Mix the cream with the eggs and pour this over the contents of the pie. Roll out the remainder of the dough and close the pie with this. Make a hole in the middle. Bake the pie one hour and a quarter at 175 degrees Celsius.

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