Quiche with teff brisé, black cabbage, and turmeric

Pour the flour into a bowl forming a hollow in the middle. Add the corn starch, salt, egg, and cubed butter and mix the ingredients without working the dough too much. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator while you prepare the filling. Remove the black cabbage leaves from the central rib, chop the larger parts, and wash them. Heat 4 tablespoons of oil in a large pan with the crushed garlic clove, add the drained but still wet black cabbage, season with a teaspoon of salt, a sprinkle of pepper and turmeric and toss in a pan for 3-4 minutes. Remove the garlic. Shell the eggs in a bowl, season with salt and pepper as taste, and mix them with the soft cheese, parmesan, and black cabbage. Preheat the oven to 180 degrees. Take the dough out of the refrigerator and roll it out with a rolling pin to a thickness of 3-4 mm on a sheet of baking paper, dusting the surface with very bit flour if it tends to stick to the rolling pin. Line a 24-26 cm diameter pan with the dough, leaving the baking paper underneath and let it adhere to the edges. Stuff the base with the egg and black cabbage mixture and fold the excess dough inwards. Cook the quiche for 30-35 minutes and serve it warm or at room temperature accompanied by a mixed salad.