Cabbage Quiche

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Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Perfect for brunch, long lunch, or weeknight dinner. A store-bought frozen crust speeds things up significantly, but if you’d like to make the shell yourself, use our Simple Pie Crust recipe.

Ingredients

  • 2 tbsp Salute Santé! Grapeseed Oil
  • 12 oz Cabbage, thinly sliced
  • 1 Leek, white and pale green parts only, thinly sliced
  • 2 tbsp Unsalted butter
  • 1 tbsp Caraway seeds
  • 2 tbsp Apple cider vinegar, divided
  • 5 Large eggs
  • 2/3 cup Shredded cheese, (Mozzarella, other)
  • 1 Pie shell, thawed (store-bought or home-made)
  • Freshly ground pepper
  • Kosher salt
  • Coarsely chopped dill, (for serving) (Optional)

Directions

  1. Preheat oven to 375°. Heat 2 Tbsp. Salute Santé! Grapeseed Oil in a large skillet over medium-high. Add leek, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and starting to brown around the edges, about 4 minutes. Add cut cabbage, thinly sliced, season with more salt, and cook, stirring occasionally, until softened, 6–8 minutes.
  2. Add 2 Tbsp. unsalted butter and 1 Tbsp. caraway seeds to pan and cook, stirring until butter is melted, about 1 minute. Add 2 Tbsp. apple cider vinegar and cook, scraping up any browned bits from bottom of pan, about 1 minute. Remove cabbage mixture from heat.
  3. Whisk 5 large eggs and ⅔ cup shredded cheese in a large bowl to combine and season with salt and freshly ground pepper.
  4. Scrape cabbage mixture evenly into 1 thawed pie shell, then pour egg mixture over. Bake quiche until filling is set and golden brown in spots and crust is golden brown all over, 30–35 minutes.
  5. Just before serving, cut quiche into wedges and serve alongside salad.
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