Cabbage And Spring Onion Quiche With Caraway Recipes
CABBAGE-CARAWAY QUICHE
Categories Cheese Dairy Egg Brunch Bake Lunch Bacon Fall Cabbage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Cook bacon in heavy large skillet over medium heat 5 minutes. Add onion and saute until tender, about 5 minutes. Add cabbage and cook until all liquid evaporates and cabbage is golden brown, stirring frequently, about 16 minutes.
- Combine half and half, eggs, cheese, salt and caraway; season generously with pepper. Stir in cabbage mixture. Pour into crust. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm or at room temperature.
CABBAGE AND SPRING ONION QUICHE WITH CARAWAY
Spring onions found their way into several of this week's quiches. For this one, I cooked the onions with cabbage - even a half a head of cabbage that has been lingering in your refrigerator will work here - until both vegetables were soft, lightly colored and sweet. I added caraway seeds to the mix because I love the flavor of caraway with cabbage. I used 1/2 teaspoon, just enough so that people noticed; they couldn't recognize what it was ("Cumin?" they asked) right away, but they liked it. I made the filling a day ahead and let it sit uncovered overnight in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h15m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil over medium heat in a large, heavy skillet and add onions. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and continue to cook 3 to 5 minutes, until beginning to color. Add cabbage and cook, stirring often, until cabbage wilts, about 5 minutes. Add another pinch of salt and caraway seeds and continue to cook for another 5 to 10 minutes, until cabbage is sweet, cooked down, lightly colored and very tender. Taste, adjust salt, and add freshly ground pepper. Remove from heat.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in the oven for 5 minutes. (The egg seals the crust so that it won't become soggy when it comes into contact with the custard.)
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread cabbage and onion in an even layer in the crust. Sprinkle cheese evenly on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the quiche, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in oven and bake for 30 to 35 minutes, until set and just beginning to color on top. Remove from oven and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 474 milligrams, Sugar 4 grams, TransFat 0 grams
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