This cabbage quiche is a savory, satisfying twist on the classic French quiche, featuring tender sautéed cabbage, rich eggs, and creamy cheese in a flaky pie crust. It’s a budget-friendly way to use up cabbage, and the mild, slightly sweet flavor of cooked cabbage pairs beautifully with the custard. Whether you serve it for brunch, lunch, or a light dinner, this quiche is sure to become a favorite.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)
- 2 tablespoons (28 g) unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cups (about 300 g) finely shredded green cabbage
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds (optional, but classic with cabbage)
- 4 large eggs
- 1 cup (240 ml) whole milk or heavy cream
- 1 cup (100 g) shredded Swiss cheese (or Gruyère, cheddar, or a mix)
Instructions
- Preheat your oven to 375°F (190°C). If using a homemade crust, roll it out and fit it into a 9-inch (23 cm) pie dish. Crimp the edges. If you like, pre-bake the crust for 10 minutes to prevent sogginess (see Tips).
- In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, until soft and translucent, about 3–4 minutes.
- Add the shredded cabbage, 1/2 teaspoon of the salt, and the pepper (and caraway seeds if using). Cook, stirring occasionally, until the cabbage is wilted and tender, about 8–10 minutes. It should be soft but not browned. Remove from heat and let cool slightly.
- In a medium bowl, whisk the eggs, milk or cream, and the remaining 1/2 teaspoon salt until well combined.
- Spread the cooked cabbage mixture evenly over the bottom of the prepared pie crust. Sprinkle the shredded cheese over the cabbage.
- Pour the egg mixture over the filling, making sure it covers everything evenly.
- Place the quiche on a baking sheet (to catch any spills) and bake for 35–45 minutes, until the center is set and a knife inserted near the center comes out clean. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Pre-bake the crust: To avoid a soggy bottom, pre-bake the pie crust for 10 minutes at 375°F (190°C) before adding the filling. This is especially helpful if you’re using a homemade crust. You can also brush the crust with a beaten egg white before baking to create a barrier.
- Drain the cabbage well: After cooking, if the cabbage releases a lot of liquid, drain it in a colander and press lightly. This prevents the quiche from becoming watery.
- Cheese substitutions: Swiss cheese is traditional, but cheddar, Gruyère, feta, or goat cheese all work beautifully. If using a strongly flavored cheese, you may want to reduce the amount to 3/4 cup (75 g).
- Make it crustless: For a low-carb option, skip the pie crust and bake the quiche in a well-greased pie dish. You may need to reduce the baking time by 5–10 minutes, and it will be more like a frittata.
Serving Suggestions
Serve this cabbage quiche with a simple green salad dressed with lemon vinaigrette, or with a bowl of tomato soup. It also pairs well with roasted potatoes or a side of fresh fruit. For brunch, offer it alongside smoked salmon or a fruit salad. It’s delicious warm, at room temperature, or even cold the next day.
Variations
- Add bacon: Cook 4 slices of bacon until crisp, crumble, and add to the cabbage mixture. This adds a smoky flavor that pairs wonderfully with cabbage.
- Herb it up: Stir in 1 tablespoon of fresh thyme, dill, or chives with the eggs for extra freshness.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a little heat.
- Use other vegetables: Swap half the cabbage for sautéed leeks, spinach, or mushrooms. Just make sure to cook them until any excess moisture evaporates.
Storage and Reheating
Refrigerate leftover quiche in an airtight container for up to 3–4 days. To reheat, place a slice on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave individual slices for 1–2 minutes, though the crust will be less crisp. Quiche can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works, but it will turn the filling slightly blue/purple. The flavor is similar, but the color may be unexpected. If you want to keep the classic look, stick with green cabbage.
Do I need to pre-cook the cabbage? Yes, pre-cooking is essential. Raw cabbage contains a lot of water, which would make the quiche watery and prevent it from setting properly. Sautéing also mellows the flavor and makes it sweeter.
Can I make this quiche ahead of time? Absolutely. You can assemble the quiche (without baking) up to 24 hours in advance, cover it, and refrigerate. Add about 10 minutes to the baking time when baking from cold. You can also bake it fully and reheat before serving.
Why did my quiche turn out watery? This usually happens if the cabbage wasn’t cooked long enough or if the cheese and eggs weren’t fully incorporated. Make sure to cook the cabbage until it’s very soft and drain any excess liquid. Also, bake until the center is just set—overbaking can cause curdling, but underbaking leaves it runny.
Can I use a store-bought pie crust? Yes, a store-bought crust is a great time-saver. Just follow the package directions for pre-baking if required. A deep-dish crust works best to hold all the filling.
Is this quiche gluten-free? Not as written, but you can easily make it gluten-free by using a gluten-free pie crust or making it crustless. Ensure all other ingredients are certified gluten-free if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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