Today I am going to propose a simple quiche. I had a lot of leftover cabbage and I had it for like 3 meals in a row before deciding I had to do something different with it. So I decided to transform it into a quiche.
I usually do quiche crust using butter and water, but I had seen on some websites people doing the dough with oil and white wine so I decided to give it a try. And it turned out awesome! I could have eaten the crust alone. There is something in the wine that gives the crust a great taste.
The filling was just leftover cabbage. I wrote down my recipe, but you can use your leftover vegetables if you have some lying around.
For the crust:
- 5 oz. flour + some
- 1/4 cup oil
- pinch salt
- 1/4 cup cold white wine
For the filling
- 1 small red cabbage
- 1 onion
- 1 green apple
- 2 bay leaves
- 1 pinch caraway seeds
- 1/4 cup vinegar
- 2 oz. diced cheese
For the filling:
- Start by braising the cabbage. Clean the cabbage by discarding the outer leaves and eliminating the core. Slice it thinly and wash it. In a pot, warm up a bit of oil and add in the sliced apple and onion. Let them cook until soft.
- Add the cabbage, the bay leaves, the caraway seeds, salt and about 1/2 cup of water. Cover the pot and let the cabbage wilt down for about 10 minutes. When the cabbage has softened up stir it well and add the vinegar. Let the cabbage braise for another 20 minutes or until completely cooked, stirring frequently and adding more water if needed.
- When cooked throughout, check seasoning and add salt or vinegar and let the cabbage cool down.
For the crust:
- Quickly mix the ingredients adding the wine slowly. You should obtain a soft pliable dough. If needed add a bit more flour or a bit more wine.
- Once the dough is well mixed, wrap it in plastic and pot it to rest in the fridge for half hour.
- Roll out the dough in a disk, put it in a cake pan and cover with the cooled down cabbage. Add the diced cheese on top and cook in a 380F oven for about 45 minutes.
- You can enjoy the quiche both hot or cold.