Cabbage Quiche

Cabbage Quiche

I somehow equate Springtime with things like quiche! Maybe because holidays like Easter and Mother’s Day are the perfect opportunity to make one. This quiche is easy to make and so delicious! Chopped cabbage is lightly sautéed with green onions and herbs then spooned into a pre-baked pie shell with a bit of vegan gouda cheese. It’s perfect on it’s own or serve it along side some sautéed vegetables of your choice or a mixed salad. It’s even yummy as a savory breakfast / brunch.

Serves 6

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Ingredients

Pre-Baked Pie Shell
16oz (454g)Vegan Liquid Egg (I used Just Egg)
4 cups (400g) Green Cabbage chopped
1 cup (70g) shredded Vegan Gouda Cheese
3 Green Onions sliced
3 cloves Garlic minced
1 Tbsp (15ml) neutral high heat Oil for cooking
1 Tbsp (15g) fresh Dill chopped plus more for garnish
1/4 tsp Caraway Seeds
Salt & Pepper to taste

Note:
You can make your own pie dough and blind bake the crust or purchase a store bought pie dough or shell.

Directions

1. Heat a large pan on medium high heat, heat the oil and then add in caraway seeds, cook for 1-2 minutes or until fragrant.

2. Add in the shredded cabbage, season with salt & pepper and cook for a few minutes. Add in the green onions and continue cooking for another 3-5 minutes.

3. Add in the garlic and fresh dill and mix well. Cook until the cabbage has softened about 5-7 minutes. Set aside.

4. Pre-bake your pie shell if necessary and when ready add about half of the filling to the pie. Add in the shredded vegan cheese and top with remaining cabbage filling.

5. Pour the liquid egg over the entire pie, making sure to fill in any gaps between the pie shell and filling. Season with salt & pepper.

6.Cover the crust with aluminum foil to avoid burning and bake at 350 for 45-50 minutes. When done, the quiche might be slightly jiggly but mostly set. Allow to cool for 10-15 minutes before slicing and serve garnished with more chopped dill.