Cabbage Quiche with Apple-Radish Salad
You can thank my love of cabbage for this recipe. I’m going to go out on a limb and assume that most people would just scroll past this one. Turn the page. But when I came across Cabbage Quiche with Apple-Radish Salad in Bon Appétit, I went straight to the kitchen.
And the result…YUM! The flavors are decidedly German and the combination is magical. Sweet cabbage, savory leek, the punch of caraway and the sharpness of vinegar. This quiche is just so unexpected and delicious. The Apple-Radish Salad is crisp, bright and the perfect balance to the savory quiche. You can certainly make the quiche without the accompanying salad but they go so well together that I would encourage you to make them both for the perfect meal.
Cabbage Quiche with Apple-Radish Salad makes a delicious simple dinner or even lunch, if you happen to be a person who entertains mid-day. Enjoy!
Cabbage Quiche with Apple-Radish Salad
Ingredients
- 3 Tbls extra-virgin olive oil divided
- 12 oz cabbage thinly sliced
- Kosher salt
- 1 leek white and pale green parts only, thinly sliced
- 2 Tbls unsalted butter
- 1 Tbls caraway seeds
- 4 Tbls apple cider vinegar divided
- 7 large eggs
- 2/3 c sour cream
- Freshly ground pepper
- 1 store-bought frozen pie shell thawed
- 2 apples thinly sliced
- 1 bunch radishes trimmed, thinly sliced
- coarsely chopped dill (for serving)
Instructions
- Preheat oven to 375°. Heat 2 Tbsp extra-virgin olive oil in a large skillet over medium-high. Add 12 oz. cabbage, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and starting to brown around the edges, about 5 minutes, or so.
- Add 1 leek, white and pale green parts only, thinly sliced, season with more salt, and cook, stirring occasionally, until softened, 6–8 minutes.
- Add 2 Tbsp unsalted butter and 1 Tbsp caraway seeds to pan and cook, stirring until butter is melted, about 1 minute. Add 2 Tbsp apple cider vinegar and cook, scraping up any browned bits from bottom of pan, about 1 minute. Remove cabbage mixture from heat.
- Whisk 7 large eggs and ⅔ cup sour cream in a large bowl to combine and season with salt and freshly ground pepper.
- Scrape cabbage mixture evenly into 1 store-bought frozen pie shell, thawed, then pour egg mixture over. Bake quiche until filling is set and golden brown in spots and crust is golden brown all over, 30–35 minutes.
- Toss 2 apples, thinly sliced, and 1 bunch radishes, trimmed, thinly sliced, in a medium bowl. Drizzle in remaining 2 Tbsp apple cider vinegar and 1 Tbsp extra-virgin olive oil, season with salt and pepper, and toss to coat.
- Just before serving, add coarsely chopped dill to apple and radish salad and toss just to combine. Cut quiche into wedges and serve with salad alongside.