Vegetarian

Cabbage cottage cheese quiche is for Dinner.

Cabbage cottage cheese quiche takes 45 minutes to prepare.

Cabbage cottage cheese quiche takes 35 minutes to cook.

Cabbage cottage cheese quiche makes 6 servings.

The ingredients for Cabbage cottage cheese quiche are:

*Wheat flour, white, all-purpose, unenriched, 2 dl
*Rye flour, light, 2 dl
Butter, unsalted, 125 grams
Egg, fresh, whole, raw, 4 medium (
*carrot raw, 150 gram(s), or two big ones
*Cheese, Emmentaler, Alpendorf, LIDL, 110 gram
Cabbage, fresh, 1200 grams
cottage cheese, 3 cups
salt to taste
maybe chopped dill or parsley

Here is how you make Cabbage cottage cheese quiche:

For the crust mix room temperature butter with 0.75 cups of cottage cheese and then add both flours with a pinch of salt. In order for crust to form more easily, add some water (around 2 tbsp). Set the crust in the fridge.Chop the cabbage and preboil it for about 30 min in slightly salted water.In a bowl mix sour cream with graded cheese, rest of the cottage cheese, graded carrots, eggs and herbs. Add some salt and pepper.While the cabbage is boiling, roll out the crust and place it in a lasagna dish. Fasten the edges with the foil (otherwise they will shrink), prick the bottom couple of times with a fork and put it in the preheated oven 200 degrees Celcius/ 390 F for 10 min. The cabbage should be boiled by then - drain it and add some salt and pepper and let it cool off a little.After 10 min in the over take the crust out and start filling it. first layer of cabbage, then egg/cheese mixture, again cabbage and then egg/ cheese mixture. Put it back in the oven and bake for another 35-40 min at around 175 C/350 F.Let the quiche cool down before eating.Serving Size: makes 6 huge servings or 8 averageNumber of Servings: 6Recipe submitted by SparkPeople user TJELIZAVETA.

The nutritional information for Cabbage cottage cheese quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 550.6

• Total Fat: 31.0 g
• Cholesterol: 179.7 mg
• Sodium: 2,865.6 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 7.6 g
• Protein: 28.1 g