Cabbage Caraway Quiche Recipes

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CABBAGE AND SPRING ONION QUICHE WITH CARAWAY



Cabbage and Spring Onion Quiche With Caraway image

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

2 tablespoons extra-virgin olive oil
1 cup chopped spring onion
1/2 medium cabbage (1 pound), cored and shredded (about 5 cups shredded cabbage)
Salt to taste
1/2 teaspoon caraway seeds
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust fully baked and cooled
1/2 teaspoon salt
Freshly ground pepper
2/3 cup milk
3 ounces Gruyère, grated, or 1 ounce Parmesan and 2 ounces Gruyère, grated (3/4 cup grated cheese)

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

CABBAGE WITH CARAWAY



Cabbage with caraway image

A simple cabbage side dish, packed with goodness and low-fat to boot!

Provided by Good Food team

Categories     Buffet, Side dish

Time 20m

Number Of Ingredients 4

1 Savoy cabbage , cored and shredded
1 tbsp olive oil
1 onion , thinly sliced
2-3 tsp caraway seeds

Steps:

  • Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium

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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