Second Course, Video Recipes


Savoury quiche with sweet gorgonzola and sautéed red cabbage



  • 220 g 00 flour
  • 1 teaspoon of salt
  • 100 g soft butter in cubes
  • 1 medium egg
  • 20 g water
  • Butter for the baking tray


  • 1 shallot
  • 1 medium red cabbage
  • Fresh marjoram
  • Evo oil
  • Salt
  • Black pepper
  • 200 g sweet gorgonzola
  • 2 tablespoons of grated parmesan cheese


  1. Start by preparing the savoury pastry. In a bowl, add the flour, salt and butter. Work the mixture together until it becomes crumbly. Add the egg and water to the mixture and work it until smooth. Make a ball, cover with cling film and put it into the fridge to rest for 1 hour.
  2. Meanwhile trim and julienne the cabbage. Put 3 tablespoons of evo oil in a non-stick pan, heat and add the chopped shallot. Brown for 2 minutes, add the cabbage and season with salt and pepper. Cook the veg for a few minutes until softened.
  3. Roll out the savoury pastry and transfer to a 22/24 cm baking tray. Trim any excess and pour the cooked cabbage. Sprinkle the surface with sweet gorgonzola flakes, grated parmesan and fresh marjoram. Preheat the oven to 180° and cook for approx. 30 minutes. Remove the savoury cake and serve it lukewarm with fresh marjoram.