Best 2 Cabbage Caraway Quiche Recipes

Cabbage caraway quiche is a delectable savory dish that combines the earthy flavors of cabbage and caraway seeds in a creamy, custard-like filling encased in a flaky, buttery crust. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and can be easily customized to suit your preferences. Whether you prefer a vegetarian option or a heartier meal with the addition of meat, there's a cabbage caraway quiche recipe out there to satisfy your cravings. So, let's embark on a culinary journey and explore the best recipes for this comforting and flavorful dish.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Use fresh cabbage: Fresh cabbage has a crispy texture and a mild, slightly sweet flavor that pairs well with the other ingredients in this quiche. If you don't have fresh cabbage, you can use frozen cabbage, but be sure to thaw it and drain it thoroughly before using.
Don't overcook the cabbage: Overcooked cabbage will be mushy and lose its flavor. Cook it just until it is tender-crisp, about 5 minutes.
Use a good quality cheese: The cheese is one of the main ingredients in this quiche, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese or a Gruyère cheese are both good choices.
Don't overmix the filling: Overmixing the filling will make the quiche tough. Stir the ingredients just until they are combined.
Bake the quiche until the center is set: The quiche is done baking when the center is set and a knife inserted into the center comes out clean. This will usually take about 45 minutes.
Let the quiche cool before serving: Let the quiche cool for at least 15 minutes before serving. This will allow the flavors to meld and the quiche to set.

Conclusion:

Cabbage caraway quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover cabbage. The quiche is packed with flavor from the cabbage, caraway seeds, cheese, and eggs. It's also a good source of protein, calcium, and fiber. If you're looking for a new quiche recipe to try, give this one a try. You won't be disappointed.