I really had some trouble using up all the weird things from my last CSA box, and not all of the dishes were a big hit (like, sauerkraut with potatoes and sausages – I just can NOT eat sauerkraut, or lemon muffins with parsnips in them – ugh!), but there was one dish that really surprised me – a cabbage quiche. I took this recipe found here as a basis (it asks for savoy cabbage, but mentions that cabbage or leek do well, too), and added some Kasseler style smoked pork chops (this might be hard to find outside of Germany, so it can be replaced with ham or smoked ham). The result was a very flavorsome and moist quiche I will definitely make again. Next time, though, I will prebake the crust so it won’t get that soggy. Here’s the recipe (makes about 6 servings):
- 1 cabbage (julienned)
- 1 tblsp butter
- 1 tblsp oil
- 200 g (7 oz) puff pastry
- 150 ml (0,63 cups) milk
- 100 ml (0,42 cups) cream
- 100 g (3,5 oz) alpine cheese (grated)
- 200 g (7 oz) Kasseler style smoked pork chops (chopped into small cubes)
- salt, pepper and nutmeg (to taste)
Heat butter and oil in a skillet. Add cabbage and sauté it. Add 3 tblsp water and, while stirring often, let it steam till cabbage is soft. Season with salt, pepper and nutmeg. Let it cool off.
Line a spring form with the puff pastry, forming a 1-inch-edge. Prickle the bottom with a fork.
Mix eggs, milk, cream and cheese. Add the cabbage and the diced Kasseler style smoked pork chops.
Pour mixture into the spring form. Bake at 175°C (350°F) for about 35-45 minutes.