Savoy cabbage quiche with crème fraîche | Taste France Magazine
This quiche is quickly conjured up and served warm as well as cold!
Ingredients
- 250.00 g Flour
- 100.00 g Charentes-Poitou Butter PDO
- x 3.00 Eier
- Fleur de sel de Guérande sea salt PGI
- 250.00 g Savoy cabbage
- 100.00 ml Milk
- 100.00 g grated Parmesan
- 1.00 EL Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- Pfeffer, Salz und Gewürze nach Wahl
- Water
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