Cabbage Caraway Quiche Recipes

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CORNED BEEF AND CABBAGE QUICHE



Corned Beef and Cabbage Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon salted butter
2 cups finely sliced green cabbage
1 tablespoon caraway seeds
1 pie crust, homemade or store-bought, recipe follows
All-purpose flour, for rolling
8 ounces corned beef, cut into small pieces
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
8 large eggs
Kosher salt and freshly ground black pepper
3 cups all-purpose flour
3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
  • Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
  • Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
  • Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
  • Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
  • Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

CABBAGE-CARAWAY QUICHE



Cabbage-Caraway Quiche image

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

4 bacon slices, chopped
1/2 large onion, chopped
3 1/2 cups chopped cabbage
1 cup half and half
3 eggs
1 cup grated Gruyère cheese
1 teaspoon salt
3/4 teaspoon caraway seeds
Pepper
1 9-inch frozen deep-dish pie crust, baked according to package&;nbsp;directions

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.

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