Cabbage and cheddar quiche
For this recipe, our quiche will be topped with sliced cabbage cooked on the side with a shallot, grated cheddar, and a lightly mustarded quiche mix.
18 K 5/5 (1 reviews)
1 hour 30 min.
Easy
1 quiche
9 IngredientsLast modified on: September 12th 2024
For 1 quiche, you will need:
- 1
350 g puff or flaky pastry (pâte feuilletée) - 2
1 shallot - 3
700 g white cabbage - 4
50 g butter - 5
500 g quiche filling mixture - 6
1 tablespoon Mustard - 7
100 g Cheddar cheese - 8
salt - 9
pepper - Total weight: 1,740 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 40 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Roll out 350 g puff or flaky pastry (pâte feuilletée), then line a high-sided 22 cm (8.5") diameter circle or mold, which you will have placed in a baking sheet.
Trim excess dough around the mold, then place in the fridge.
Trim excess dough around the mold, then place in the fridge.
Stage 3 - 10 min.
Stage 4 - 1 min.
In a large saucepan over medium heat, melt 50 g butter and when frothy, add the minced shallot, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 5 - 1 min.
Add the cabbage, mix well, lower the heat a little and cover.
Stage 6 - 7 min.
Cook until cabbage is tender (approx. 5-7 minutes), stirring occasionally.
Season with salt, then leave to cool.
Preheat oven to 180°C (360°F).
Season with salt, then leave to cool.
Preheat oven to 180°C (360°F).
Stage 7 - 10 min.
Stage 8 - 3 min.
Grate 100 g Cheddar cheese.
Stage 9 - 3 min.
Assembling the quiche
Remove the mold from the fridge, and fill it with the cabbage.
Stage 10 - 2 min.
Sprinkle with grated cheddar.
Stage 11 - 2 min.
Pour in the quiche mixture.
Stage 12 - 30 min.
Baking
Bake at 180°C (360°F), low in the oven, for about 30 minutes.
Stage 13
Enjoy warm or hot, if possible with a small green salad and vinaigrette dressing.
Remarks
For the pastry, you can use either pâte brisée or pâte feuilletée, depending on your taste.
If you don't have cheddar, replace it with another cheese of your choice, preferably a hard one like Comté or Gruyère, but it's not essential.
If you don't have cheddar, replace it with another cheese of your choice, preferably a hard one like Comté or Gruyère, but it's not essential.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 390 RDI=150 % | 1,400 RDI=130 % | 1,720 RDI=260 % | 3,440 RDI=170 % | 14,400 RDI: 170 % |
| Per 100 g | 20 RDI=9 % | 80 RDI=8 % | 100 RDI=20 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 1 quiche : 8.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White cabbage
You can get more informations, or check-out other recipes which use it, for example: Roast cabbage with lemon, Curried mussels with cabbage, Pan-fried fish fillets, braised cabbage with Noilly Prat, Lemony cabbage and potato salad, Marinated tuna and cabbage, ... See them all 5
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Maroilles cheese quiche, bread-crust quiche, Quiche Lorraine, Filo leeks and cheese tart, ... See them all 13
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, New Zealand pies, Puits d'amour, Small cheese and bacon rolls , Chicken and mushroom pie, ... See them all 72
Cheddar cheese
Like these other recipes: Raw green asparagus salad, Tex-Mex chicken burger, Chicano burger, Deep leek and potato quiche, Two-cheese quiche, ... See them all 7
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019641 K 24.4 2 hours 35 min.
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well. January 10th 201854 K 3 hours 15 min.
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing. August 9th 202045 K 25 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011275 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.