Cabbage-apple quiche with crispy ham

For a 28 cm Ø baking tray.

Cut the cabbage into quarters, remove the stalk, cut the quarters into thin strips of about 3 mm. Steam the strips of cabbage for around 5 minutes. Finely chop the parsley. Remove the core from the apple, cut into slices.

Whisk together the eggs, milk, cream and Emmentaler AOP, season with curry, mustard, salt and pepper. Mix the cooled cabbage with the apple and parsley and the creamy filling.

Place the pastry on a baking tray. Pierce the pastry base in many places with a fork. Distribute the filling over the base. Place in the bottom third of a 200 degree hot oven and bake for 25 minutes.

Tear the air dried ham into pieces, distribute over the flan and bake for a further 5-10 minutes.