I don’t know why… but quiche just screams holidays to me. It’s not like quiche is a particularly festive dish… but for some reason during the holidays, toast and peanut butter just won’t cut it.
So this weekend, I whipped up a quiche with what I had in the fridge. You may not have heard of cabbage quiche before… but don’t knock it until you try it! haha.
Plus, this crust turned out incredible! Minimal ingredients and gluten free. But what’s NOT tasty with butter?! Or bacon.
2 1/2 cup blanched flour
1/2 tsp sea salt
1/4 cup butter- chilled
Preheat oven to 350 degrees. Grease a round pie pan or baking dish well.
In a large bowl, combine flour, and salt.
Add butter and use a potato masher or fork and knife to cut into the butter. Do this until it breaks up into very small pieces and is immersed well into the flour. The dough will be crumbly. A food processor would also work well for this.
Stir in the egg. The dough will still be fairly dry and crumbly.
Press the dough into the bottom of the pan with your fingers. Press it up the sides.
Bake for 12 mins until golden brown.
6 pieces of bacon
1 cup cabbage, shredded - I used a mandolin but a sharp knife will do
1 cup leeks, thin sliced
1/2 cup potatoes, small cubed
1 cup sharp cheddar cheese, shredded
3 tbsp heavy whipping cream
In a large skillet, cook bacon until crispy.
Remove bacon from the skillet. Keep about 1 tbsp bacon grease in the pan.
Slice and clean leek. If you don’t know how to do this, read this. It’s very simple, you just want to make sure you clean them so you don’t have grit in your quiche!
Add cabbage, leeks, and potatoes to the skillet on medium heat. Cook down until all the vegetables are well cooked, caramelized, and tender.
Chop bacon into small pieces.
Beat eggs and cream in a large bowl with a fork.
Add bacon, veggies and cheese to eggs. Pour mixture into prepared pie crust.
Cook on 375 for 30-35 mins until the center is firm and completely set. Let cool for 5-10 minutes before slicing and serving.