Should you saute veggies before adding to quiche?

Cook the Veggies First "Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Why do you put flour in quiche?

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general .

What not to put in quiche?

Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Should quiche be cooked at 350 or 375?

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What is the milk to egg ratio for quiche?

Quiche Ratio: 1 large egg to 1/2 cup of dairy You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

Does spinach need to be cooked before putting in quiche?

Cook the Spinach: You'll want to cook the spinach until it's completely thawed, then drain it well . You want to remove as much excess moisture as possible! This helps avoid the dreaded “soggy quiche”. Sauté the Onion: You can use the same skillet you used to cook the frozen chopped spinach.

How do you sauté vegetables without getting soggy?

You really want to use medium-high heat when sautéing veggies to keep them nice and crisp so that any water coming out of them will evaporate quickly and not make your vegetables soggy. Be patient with your veggies and try not to stir them TOO often in order for proper browning.

Should you sauté vegetables before making stock?

Brown the onions in olive oil for a good 5 minutes . This develops so much of the base flavour of the stock! The carrots and celery get some light browning as well. This process offers the same benefits of a roasted vegetable stock, but keeps the cooking all in one pot.

Do you cook vegetables before blending?

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique .

Cabbage and Spring Onion Quiche With Caraway Recipe (2024)

By Martha Rose Shulman

Cabbage and Spring Onion Quiche With Caraway Recipe (1)

Total Time: About 1 hour 15 minutes, including baking
Rating: 5(122)
Notes: Read community notes

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 ½ 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.

Featured in: Quiche Meets Whole Wheat

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Ingredients

Yield:Serves 6 generously

2tablespoons extra-virgin olive oil
1cup chopped spring onion
½medium cabbage (1 pound), cored and shredded (about 5 cups shredded cabbage)
Salt to taste
½teaspoon caraway seeds
2egg yolks
2whole eggs
1(9-inch) whole wheat pâte brisée pie crust fully baked and cooled
½teaspoon salt
Freshly ground pepper
⅔cup milk
3ounces Gruyère, grated, or 1 ounce Parmesan and 2 ounces Gruyère, grated (¾ cup grated cheese)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

381 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 474 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Preheat oven to 350 degrees.
Step
2
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.
Step
3
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.)
Step
4
Add salt (I use ½ teaspoon), pepper, and milk to remaining eggs and whisk together.
Step
5
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.

Tip

Advance preparation: You can make the cabbage and onion filling up to 3 days ahead. Keep uncovered in the refrigerator so that moisture evaporates (otherwise the liquid will dilute the custard). The quiche will keep for 3 or 4 days in the refrigerator.

Ratings

out of 5

122

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Cooking Notes

KW6 years ago

SO good! Never knew cabbage could be elegant. That Whole Wheat crust is worth the effort, too. Don't have a 9" tart pan, used a 9" pie plate, so used 4 whole eggs instead of removing the 2 whites, to have right proportion for pan.

san6 years ago

Fabulous! Though it took a lot longer to cook the cabbage to get it to the right point. Also I made a crustless version and used the pie pan technique, but with only three whole eggs. Worked up famously.

Aphrika4 years ago

This dish is a firm favourite weeknight dinner. From many iterations I now prefer it with chorizo or Hungarian salami layered on top - crisps up in the oven and pairs with the sweet cabbage surprisingly well. I don't bother with the wholemeal crust anymore - can bake as frittata or with puff pastry.

Patty3 years ago

Hi, when you say the bottom of the crust, you mean inside, not underneath?

Krista Lynne11 months ago

Made with smoked gouda and hen of the woods mushrooms, cooked with Sherry vinegar, this is outrageously good.

Suzanne1 year ago

This was surprisingly good just like so many others have mentioned! We left it out the caraway (not a fan) and there was still plenty of yum! Will make again.

louiseelizabethable2 years ago

Are we using the white part and the green part of the onion?

Michael C2 years ago

I added some diced corned beef during the last few minutes of cooking the cabbage. It was delicious. Someone called it a "Rueben Quiche" which was actually a pretty good name for it.

Zoe2 years ago

This is so crazy delicious - I have made it three times in as many weeks. Followed the recipe exactly the first time (but with a frozen pie crust because I am the laziest girl in the world). I made it once with regular white onion instead of spring onions, which was just as good, and once with three whole eggs instead of eggs yolks, which turned out a little more damp that I would have liked.

Patty3 years ago

Hi, when you say the bottom of the crust, you mean inside, not underneath?

Krista Lynne3 years ago

Having made this several times as a favorite dish, I decided to jazz it up using my husband's favorite food, mushrooms. Trust me, if you like mushrooms: sautee 8 oz of baby bellas in butter and/or olive oil for a good long time, like 20 min, adding a hefty glug of cooking sherry halfway through. Once all the liquid is gone, arrange these on top of the cabbage/onion in Step 5, then add cheese and custard as usual. Fits in a pie dish, and outrageously good!

Annette Rachlin3 years ago

I used 1/2 the red potatoes with farm fresh red cabbage and a sweet onion. The vegetables were done in 30 minutes. I think the sausage could have been put in the pan 15 minutes the 30 minutes. I thought it was fair.

Nat4 years ago

Delicious! Used store-bought crust, and subbed fennel seeds for caraway, as that is what I had on hand. A total hit.

Celeste4 years ago

Way better and tastier than what I thought a cabbage quiche could taste like. Loved it! I added more cheese and mixed the eggs just because it was easier and worked out great!

MCW4 years ago

Really good!!! But be aware: it’ll take way more than what it says there. Especially if you are making the crust from scratch at the same time.

Aphrika4 years ago

Carlos5 years ago

This recipe is so incredibly good. Even when I have a lot of cabbage in the fridge, just strir fry it with the green onions and the caraway seeds and you have a super-fast, super-healthy side dish in 5 minutes.

Maggie6 years ago

Used two leeks, some leftover cauliflower, cabbage, sharp cheddar, curry powder for spice, and parmesan on top. Was delicious.

NT6 years ago

We loved how the cabbage became so sweet and tender. Don't skip the caraway seeds, they add an interesting flavor note. Highly recommended!

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