Cabbage Bacon Quiche: The Ultimate Savory Delight

A Cabbage Bacon Quiche That’ll Win Your Heart

Picture this: a cozy Sunday afternoon, the smell of buttery pastry wafting through the kitchen, and a golden-brown quiche fresh out of the oven. This white cabbage quiche has become my go-to dish for family gatherings. The creamy filling with tender cabbage, crispy bacon, and a hint of caraway seeds is simply irresistible. It’s hearty, comforting, and perfect for any occasion. Trust me, once you try it, you’ll be making it again and again!

A Little History Behind the Dish

Quiche might sound fancy, but its roots are humble. Originating in France, quiche was traditionally a simple dish made with leftover ingredients like cheese, eggs, and cream. Over time, people added their own twists, incorporating local produce and flavors. My version swaps traditional spinach or leeks for white cabbage, which adds a sweet and earthy flavor that pairs beautifully with the salty bacon. I tested this recipe countless times (yes, I ate A LOT of quiche), and every bite confirmed it’s a keeper.

Why You’ll Love This Recipe

This cabbage bacon quiche is all about balance. The homemade shortcrust pastry is buttery and flaky, while the filling is rich and creamy with a satisfying crunch from the bacon. Plus, it’s surprisingly easy to make, even if you’re new to baking. Whether you’re cooking for your family or hosting friends, this dish is sure to impress. And let’s not forget—it’s versatile! Serve it warm or at room temperature, and it still tastes amazing.

Perfect Occasions to Make This Quiche

Need ideas? This quiche shines as a brunch centerpiece, a potluck contribution, or even a weeknight dinner with a side salad. I’ve served it at holiday gatherings, picnics, and casual get-togethers, and it always disappears within minutes. It’s also a great way to use up leftover cabbage lurking in your fridge.

Ingredients

Here’s what you’ll need:

For the Dough:

• 250 g spelled flour type 630 (or wheat flour type 405)
• 1 tsp salt
• 150 g butter
• 2–3 tbsp cold water
• Butter for the mold
• Flour for dusting

For the Filling:

• 1 onion
• 450 g white cabbage or pointed cabbage
• 1 tbsp neutral oil (e.g., rapeseed oil)
• 100 g bacon cubes
• 100 ml vegetable broth
• Salt and pepper for seasoning
• 1 tsp caraway seeds

For the Custard:

• 200 g sour cream
• 100 g cream
• 2 eggs (size M)
• 1 tbsp cornstarch
• 1 tbsp chopped parsley
• 1 tsp salt
• Freshly ground pepper

Substitution Options

Feel free to tweak the recipe to suit your pantry or preferences:

• Swap spelled flour for whole wheat or all-purpose flour.
• Use olive oil instead of neutral oil if you prefer a richer taste.
• Vegans can replace eggs and cream with plant-based alternatives like tofu cream and flax eggs.
• If you don’t have caraway seeds, fennel seeds or a pinch of nutmeg work well too.

Preparation

Step 1: Make the Dough

Start by mixing the flour and salt in a bowl. Add cold butter in small pieces—it should feel like cool little pebbles between your fingers. Gradually add cold water, kneading gently until the dough comes together smoothly. Wrap it in foil and pop it in the fridge for 30 minutes. Pro tip: Keeping the dough cold ensures it stays flaky when baked.

Step 2: Prepare the Filling

Dice the onion finely and slice the cabbage into thin strips using a slicer or knife. Heat oil in a large pan, then toss in the onions and bacon cubes. Fry them until they turn golden and aromatic—about 2 minutes. Add the cabbage and broth, cover, and let it simmer for 8 minutes. Season generously with salt, pepper, and caraway seeds. The cabbage will soften slightly but retain a pleasant crunch. Set it aside to cool.

Step 3: Assemble the Quiche

Preheat your oven to 180°C (fan) or 160°C (conventional). Roll out the chilled dough on a floured surface and press it into a greased quiche mold. Trim the edges neatly. For the custard, whisk together sour cream, cream, eggs, cornstarch, parsley, salt, and pepper. Spread the cabbage mixture evenly over the dough, then pour the custard on top. Smooth it out with a spatula for an even finish.

Step 4: Bake to Perfection

Bake the quiche for 35–40 minutes until the top turns golden brown and the custard sets. Let it rest for 10 minutes before slicing. Chef’s tip: A sprinkle of fresh parsley on top adds color and freshness to the final presentation.

Timing

Here’s how long everything takes:

• Prep time: 30 minutes (including chilling the dough)
• Cooking time: 40 minutes
• Resting time: 10 minutes
• Total time: About 1 hour 20 minutes

Chef’s Secret

For extra flavor, caramelize the onions slowly in butter before adding them to the filling. This step elevates the sweetness and depth of the dish without much effort.

Extra Info

Did you know that white cabbage is packed with vitamin C? It’s one of those underrated veggies that does wonders for your immune system. Plus, it holds up beautifully in recipes like this quiche, maintaining its texture even after cooking.

Necessary Equipment

You’ll need a few basic tools:

• A rolling pin for the dough
• A large skillet for sautéing
• A quiche mold (Ø 26 cm)
• A mixing bowl and whisk

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 150°C for 10 minutes to retain crispiness. If freezing, wrap individual portions tightly in plastic wrap and store them for up to 2 months. Thaw overnight in the fridge before reheating.

This quiche also makes a fantastic lunchbox addition. Just pack it cold with a side of greens, and you’re good to go!

Pro tip: Don’t freeze the unbaked quiche, as the custard may separate during thawing.

Tips and Advice

Here are some pointers to nail this recipe:

• Don’t skip chilling the dough—it prevents shrinkage during baking.
• Taste the cabbage mixture before assembling to adjust seasoning.
• Use a mandoline slicer for super-thin cabbage strips.

Presentation Tips

Serve your quiche on a wooden board with a sprig of parsley or a dusting of paprika for a rustic touch. Pair it with a bright green salad dressed in lemon vinaigrette for contrast. Garnish each slice with a dollop of sour cream or a sprinkle of crispy bacon bits for extra flair.

Healthier Alternative Recipes

Love the idea but want lighter options? Try these variations:

1. Whole Grain Crust: Use whole wheat flour for added fiber.
2. Low-Fat Version: Substitute half the cream with Greek yogurt.
3. Vegan Twist: Replace eggs and dairy with plant-based alternatives.
4. Gluten-Free Option: Swap regular flour for gluten-free flour blends.
5. Herb-Infused Custard: Add thyme or dill for a fragrant kick.
6. Vegetarian Delight: Skip the bacon and add roasted mushrooms instead.

Common Mistakes to Avoid

Mistake 1: Overloading the Filling

Too much filling can make the quiche soggy. Stick to the recommended amounts and drain excess liquid from the cabbage mixture.

Mistake 2: Skipping the Resting Time

Rushing the dough process leads to tough pastry. Always chill it for at least 30 minutes.

Mistake 3: Overbaking the Custard

An overcooked custard becomes rubbery. Check for doneness by inserting a knife; it should come out clean but slightly moist.

FAQ

Can I use store-bought pastry?

Absolutely! While homemade dough is delightful, store-bought works just fine if you’re short on time.

What can I serve with this quiche?

A fresh arugula salad or roasted potatoes complements the dish beautifully.

Is this quiche freezer-friendly?

Yes, but freeze only fully baked and cooled slices for best results.

Can I prep this ahead of time?

Definitely! Assemble the quiche up to a day in advance, then bake it just before serving.

How do I prevent a soggy bottom?

Blind-bake the crust for 10 minutes before adding the filling.

Can I use other types of cabbage?

Red or Savoy cabbage works too, though the flavor profile will change slightly.

What if I don’t have caraway seeds?

Fennel seeds or a dash of nutmeg are excellent substitutes.

How many servings does this recipe make?

This quiche serves 6–8 people, depending on portion sizes.

Can I omit the bacon?

Of course! Simply increase the vegetable broth for added moisture.

Why is my crust shrinking?

This happens if the dough isn’t chilled properly. Chill it longer next time!

Final Thoughts

This white cabbage quiche is more than just a dish—it’s a celebration of simple, wholesome ingredients coming together in harmony. Whether you’re feeding a crowd or enjoying a quiet meal, this recipe promises comfort and satisfaction. So grab your apron, roll up your sleeves, and give it a try. Your taste buds will thank you!