Cabbage Quiche Food

CORNED BEEF AND CABBAGE QUICHE

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 AND SPRING ONION QUICHE WITH CARAWAY

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.

CABBAGE AND CARAMELIZED ONION TART

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
• Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

SAVORY PUFF PASTRY QUICHE WITH CABBAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add cabbage and cook for about 18 minutes. Stir in butter and season with salt. Continue cooking until cabbage is soft, about 2 minutes more.
• Roll puff pastry out on a lightly floured surface into a large square. Place into a springform pan, allowing the corners to hang over the sides.
• Beat egg and water together in a bowl and stir in Swiss cheese.
• Pour cooked cabbage into the pastry-lined pan and cover with egg mixture. Fold pastry corners over filling and punch together in the middle.
• Bake in the preheated oven until pastry is golden brown, about 25 minutes.

CABBAGE TART

Steps:

• For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
• Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
• Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
• Roll dough out to 1/8 inch thick round on lightly-floured surface.
• Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
• Prick bottom of shell lightly with fork and chill shell for 30 minutes.
• Line with foil and fill with pie weights or dry beans.
• Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
• Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
• Let it cool.
• In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
• Drain and refresh, squeezing out excess liquid.
• In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
• Transfer to a bowl and let cool.
• Preheat oven to 350F and position rack in center of oven.
• In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
• Spoon cabbage into shell and sprinkle with caraway seeds.
• Ladle cream mixture over it and sprinkle with cheese.
• Bake tart for 30 minutes or until just set.
• Let cool 10 minutes and remove rim.
• Serve warm or at room temperature.

CABBAGE-CARAWAY QUICHE

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.

BACON AND CABBAGE QUICHE

Steps:

• Preheat the oven to 190°C Roll out the pastry to a 2mm thickness. Prepare your quiche tin by greasing with butter and flouring it.
• Line the quiche tin with the pastry allowing it to fall over the outside of the tin without trimming it.
• Chill this for half an hour.
• When the pastry case is chilled, prick the base with a fork and bake blind in the oven for 15 minutes.
• Lower the oven temperature to 170C and take out the pastry case. Remove the baking beans and parchment paper.
• Return the cases to the oven for 5 minutes.
• Leave in the tins and set aside.
• Whisk the eggs and cream together until thoroughly combined and season with salt and pepper. Mix in the parsley.
• Place the bacon and cabbage on the base of the pastry case and fill to the brim with the egg mixture.
• Bake in the oven for 15 minutes until the mixture has set and is golden brown on top.
• 1Trim off the excess pastry. Transfer the quiche to a wire rack and allow to cool before serving with some salad.

CABBAGE QUICHE

Steps:

• 1. Melt the butter in a skillet. Add the cabbage and cook until cabbage is soft and lightly brown. Put aside to cool. Combine the eggs, half and half, rice, nutmeg, salt and pepper. Add the egg and half and half mixture to the cooled cabbage. Mix. Pour into the pie crust. Sprinkle the top with the cheese. Bake at 375 for 25 -30 minutes or until set. Serve.