Prepare the Shortcrust Pastry: In a bowl, mix the spelled flour and salt. Cut the cold butter into small pieces and add it to the flour mixture. Add one egg and knead the mixture quickly with your hands until you form a smooth dough. Flatten the dough, wrap it in foil, and refrigerate for at least 30 minutes.

Prepare the Filling: While the dough chills, peel and dice the onion. Wash the savoy cabbage, pat it dry, and quarter it. Remove the hard stalk in the middle of each cabbage quarter, then cut the cabbage into fine strips until you reach 700 g.

Sauté the Ingredients: Heat the oil in a large pan over medium heat. Sauté the diced onion until translucent. Add the diced cabbage and season with salt and pepper. Pour in the vegetable broth and let it simmer for about 3-4 minutes, allowing the flavors to meld. Set aside to cool slightly.

Combine the Filling: In a separate bowl, whisk together the cream, remaining eggs, cornstarch, chopped parsley, and chili powder. Season the mixture with salt and pepper.

Assemble the Quiche: Preheat your oven to 180°C (350°F). Roll out the chilled pastry dough on a floured surface, then transfer it to a greased pie dish. Pour the sautéed cabbage and onion into the pastry shell, then pour the cream and egg mixture over it, followed by sprinkled Gouda on top.

Bake: Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown. Let it cool for a few minutes before slicing.