Quiche with cabbage and corned beef

Ingredients:

Kish

• 1 tbsp salted butter
• 2 cups finely shredded white cabbage
• 1 tbsp. caraway seeds
• 1 round of pie dough, homemade (see recipe below) or store-bought
• Premium flour for work
• 220 gr. corned beef, cut into small pieces
• 1.5 cups low-fat cream (10%)
• 1 tbsp Dijon mustard
• 8 large eggs

Perfect pie dough

• 3 cups premium flour
• 3/4 cup shortening
• 165 g salted butter
• 1 large egg
• 5 tablespoons of cold water
• 1 tbsp. white vinegar
• 1 teaspoon coarse salt

Preparation:

1. Preheat oven to 200°C.
2. Add butter to a saucepan and heat over medium heat. Add cabbage and caraway seeds and cook until the cabbage wilts, about 5 minutes.
3. Roll out the pie dough on a floured work surface and press it into a deep fluted pie pan with a removable bottom (or a regular deep pie pan). Arrange the cabbage on the dough in the pan, then top with the corned beef.
4. In a large bowl, whisk together the cream, mustard, eggs and some salt and black pepper, then pour the mixture into the pan with the dough and filling.
5. Place the pan on a rimmed baking sheet, cover loosely with aluminum foil, and bake for 40-45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10-15 minutes. The filling will still look a little runny, but it will continue to set as it cools. Let the quiche rest for 10-15 minutes, then remove it from the pan. Using a sharp serrated knife, slice the quiche and serve.

6. The perfect pie dough:

   
   
   Exit: 2 circles of dough
   
   Place the flour in a large bowl. Using a pastry blender, gradually blend the shortening and butter into the flour until the mixture resembles coarse meal, 3-4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add cold water, white vinegar, and salt. Gently knead the dough.
7. Form the dough into two equal balls and place each in a 4-quart food storage bag. Using a rolling pin, gently flatten each dough ball (to about 1 cm thick) to make it easier to roll out. Seal the bags and place them in the freezer until ready to use. If using the dough immediately, place it in the freezer for 15-20 minutes to firm up slightly. Before using, remove the frozen dough from the freezer and let it thaw for 15 minutes.