Duck Quiche

For the duck quiche, roll out the dough on a floured surface and place in a mold (280 mm ø). (Save the scraps of dough that are created in the process, they can be used to cut out pretty decorative elements for the quiche). Arrange a rim about 2 cm high all around.

Bake the dough blind (line the dough with parchment paper, add the beans and bake everything together in a preheated oven at 220°C degrees in about 15 minutes). The dough must be brown and crispy.

Remove the dough from the oven, put away the beans and the parchment paper and let the quiche dough cool down.

For the filling, clean the red cabbage, rinse carefully, drain and dice. Cook briefly in enough salted water. Peel and stone the apple and cut into small cubes. Melt honey and butter in a pan, brown the apple cubes in it and add the red cabbage. Season with pepper and salt and set aside.

Peel and finely chop the shallots and garlic. Heat clarified butter in a large frying pan and brown the mince in it until it crumbles. Add shallot strips and garlic and let fry a little.

Season with salt and pepper and add the red cabbage and apples to the mince. Mix everything together properly. Add the parsley and season with chili from the spice grinder. Spread the mixture on the pre-baked puff pastry.

For the glaze, mix the thyme leaves, skimmed milk, whipped

Preparation Tip:

Cut out cheerful patterns from the leftover pastry and bake them separately with the duck quiche. Then garnish the quiche with the puff pastry figures and sprinkle with fresh parsley.

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