Potato quiche with cabbage and tofu

For savory seasoning: smoked tofu and dried tomatoes. The highlight comes at the end: At the table leek vinaigrette to trickle over the savory quiche.

Ingredients for 6 servings
Dough:
• 220 g flour (Type 550 sieved)
• 1 pinch of cream of tartar
• Salt
• 120g butter (cold)
• 3 Bio- yolk

Covering and vinaigrette:
• 200 g small waxy potatoes
• Salt, Pepper 
• 150g savoy
• 10 g butter nutmeg
• 30 g dried tomatoes (in oil)
• 100 g smoked tofu
• 2 organic eggs, (Kl. M)
• 100 ml whipping cream
• 90 ml crème fraiche
• 80 g leeks
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil

Time: 1 h plus cooking time 1:10 hours plus cooling time 1 hour

Preparation

1. Mix in a bowl for the Quiche flour, baking powder and 1 pinch of salt. Cut butter into pieces, add 2 egg yolks. It was only with the dough hook of the hand mixer (or in a food processor), then with your hands quickly knead to a smooth dough (if the dough crumbles, tablespoon 2-3 tablespoons water knead). Press dough flat and wrapped in foil 1 hour chill. A spring form pan (26 cm diameter) and thin fat carefully sprinkle with flour. Form chill.

2. Dough between baking paper round (Ø 32 cm) roll. Interpret form with the dough, whilst holding the edge well. Pastry base with a fork several times piercing and cover with baking paper and legumes. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) pre-baking on the grate on the bottom rail 15 minutes. Residual yolk whisk. Legumes and remove baking paper, floor brush with egg yolk and bake another 5 minutes.

3. Wash the meantime, for the topping and unpeeled potatoes and cook for about 20 minutes in salted water, pour and drain in a colander. Still warm Peel potatoes and cut into slices. Wising clean, outer leaves and the stalk removed. Wising into small cubes. Melt butter in a saucepan, sauté cabbage in it over medium heat for 3-4 minutes glassy, season with salt and nutmeg. Drain tomatoes in a strainer and into small cubes. Tofu into small cubes.

4. Arrange tomatoes, cabbage, potatoes and tofu quiche on the floor. Eggs, cream and crème fraiche Whisk, season with salt and pepper. Give cream mixture onto the base. Quiche on the grid on the 2nd shelf from the bottom at 200 degrees (gas 3, convection 180 degrees) bake 30-35 minutes. Allow to cool on a grid in the form of quiche.

5. For the vinaigrette clean leeks, wash, cut crosswise into thin strips. Leek briefly blanch in boiling salted water, pour into a colander, rinse, and drain well. With oil and vinegar mix, season with salt and pepper. Solve quiche from the mold, cut into pieces and serve with the vinaigrette.

Nutritional information per serving: 582 kcal
• 12 g protein
• 43 g fat
• 34 g carbohydrates