Savoy Cabbage Quiche: Easy & Delicious Recipe

Why Savoy Cabbage Quiche is a Must-Try

I’ll never forget the first time I made this **Savoy cabbage quiche**. It was a chilly Sunday afternoon, and I wanted something cozy yet impressive for dinner. My kitchen smelled amazing as the cabbage caramelized with onions and bacon, while the cheesy filling bubbled in the oven. The result? A golden, flaky crust topped with creamy, spicy goodness that had everyone asking for seconds. This dish is simple, hearty, and packed with flavor—perfect for anyone who loves comfort food with a twist.

A Little Background on Savoy Cabbage Quiche

Savoy cabbage might not be the first vegetable you think of when planning a meal, but it’s a hidden gem. With its crinkly leaves and mild sweetness, it adds a unique texture and taste to dishes. Quiches, on the other hand, have been a staple in French cuisine for centuries. Traditionally served as a light lunch or brunch, they’ve evolved into versatile meals that work for any occasion. Adding savoy cabbage to a classic quiche brings a fresh spin, blending earthy flavors with creamy cheese and crispy bacon.

Why You’ll Love This Recipe

This Savoy cabbage quiche is all about balance. The buttery shortcrust pastry holds a rich filling of cream, eggs, and Gouda cheese, while the cabbage and bacon add savory depth. A hint of chili powder gives it a subtle kick, making every bite exciting. Plus, it’s easy to whip up! Whether you’re a seasoned cook or a beginner, this recipe will make you feel like a pro. Trust me, your family and friends will rave about it.

Perfect Occasions to Make This Quiche

Need a dish for a weekend brunch? This quiche has got you covered. Hosting a potluck? Bring this along—it’s always a crowd-pleaser. Looking for a quick weeknight dinner? Just prep the dough ahead of time, and you’ll have dinner ready in no time. Its versatility makes it ideal for holidays, picnics, or even a solo treat. Serve it warm or at room temperature—it’s delicious either way!

Ingredients for Savoy Cabbage Quiche

Here’s what you’ll need:

For the Shortcrust Pastry:

• 250 g spelled flour Type 630
• 1 tsp salt
• 130 g cold butter
• 1 egg (size M)
• Some flour to work with

For the Filling:

• 1 onion
• 700 g savoy cabbage (about half a head of cabbage)
• 2 tbsp neutral cooking oil (e.g., rapeseed oil)
• 100 g diced ham
• 50 ml vegetable broth
• 400 g cream
• 3 eggs (size M)
• 1 tbsp cornstarch
• 1 tbsp chopped parsley
• 2 pinches of chili powder
• 150 g grated Gouda
• Salt and pepper to season

Substitution Options

Not everyone has the same ingredients on hand, so here are some swaps:

• Use regular all-purpose flour instead of spelled flour if needed.
• Swap diced ham for cooked bacon or smoked sausage.
• If you don’t have Gouda, try cheddar or Emmental cheese.
• Vegetarians can skip the meat and use vegetable stock instead of broth.

Preparation Steps

Step 1: Make the Shortcrust Pastry

Start by mixing the flour and salt in a bowl. Cut the cold butter into small cubes and toss them into the bowl. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Crack in the egg and knead everything together quickly to form a smooth dough. Flatten it into a disc, wrap it in foil, and let it chill in the fridge for 30 minutes. Pro tip: Keep your hands cool while handling the dough to prevent the butter from melting.

Step 2: Prepare the Savoy Cabbage Filling

While the dough rests, peel and dice the onion. Wash the savoy cabbage, pat it dry, and remove the tough stalks. Weigh out 700 g of cabbage and slice it into thin strips. Heat oil in a large pan and sauté the onions until translucent. Add the diced ham and fry for 2-3 minutes. Toss in the cabbage, season with salt and pepper, and pour in the broth. Let it simmer for 3-4 minutes until tender but still vibrant green.

Step 3: Assemble the Quiche

Roll out the chilled dough on a floured surface and press it into a greased tart pan. Trim the edges and prick the base with a fork. In a bowl, whisk together cream, eggs, cornstarch, parsley, and chili powder. Stir in the grated Gouda. Spread the cabbage mixture evenly over the pastry, then pour the creamy egg mixture on top. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes until golden brown.

Chef’s Tip

To enhance the flavors, sprinkle a little nutmeg into the egg mixture. It pairs beautifully with the cabbage and cheese, adding warmth and depth to the dish.

Timing

Here’s how long each step takes:

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

Extra Info

Did you know savoy cabbage is loaded with vitamin C and fiber? It’s not just tasty—it’s good for you too! Plus, its tender leaves cook faster than regular cabbage, making it perfect for recipes like this quiche.

Necessary Equipment

You’ll need a few basic tools:

• Large mixing bowls
• Rolling pin
• Tart pan (9-inch)
• Whisk
• Frying pan

Storage Tips

This Savoy cabbage quiche keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. Reheat slices in the oven at 150°C (300°F) for 10 minutes to restore crispiness. If you want to freeze it, wrap individual portions in foil and store them for up to 2 months. Thaw overnight in the fridge before reheating.

For best results, avoid microwaving leftovers, as it can make the crust soggy. Instead, opt for the oven method mentioned above.

If you plan to serve it later, let the quiche cool completely before storing. This prevents condensation, which could ruin the texture.

Tips and Advice

Here are a few ways to elevate your quiche:

• Add a layer of mustard to the bottom of the crust for extra tang.
• Experiment with different cheeses like blue cheese or feta.
• Top with caramelized onions for a sweet contrast.

Presentation Ideas

Serve your quiche on a wooden board with a side salad of mixed greens. Garnish with fresh herbs like parsley or thyme for a pop of color. For a rustic look, leave the edges slightly uneven. Want to impress guests? Cut it into small squares and serve as appetizers.

Healthier Alternatives

Looking to lighten up this dish? Try these variations:

1. Low-fat version: Use low-fat cream and cheese.
2. Vegan option: Replace eggs and cream with silken tofu blended with plant-based milk.
3. Gluten-free: Swap the spelled flour for almond or rice flour.
4. Extra veggies: Add spinach, mushrooms, or roasted peppers.
5. Herb-infused: Mix in basil, dill, or chives for added flavor.
6. Whole grain: Use whole wheat flour for the crust.

Common Mistakes to Avoid

Mistake 1: Overloading the Filling

One common error is piling too much filling onto the crust, which can cause it to become soggy. To avoid this, drain excess liquid from the cabbage mixture before assembling the quiche. Pro tip: Pat the cooked cabbage dry with paper towels if needed.

Mistake 2: Skipping the Resting Time

Don’t rush the dough! Skipping the chilling step can lead to shrinkage during baking. Always let the dough rest for at least 30 minutes to relax the gluten.

Mistake 3: Underseasoning

Savory dishes like this quiche rely heavily on seasoning. Taste the filling before assembling and adjust the salt, pepper, and spices accordingly. Remember, you can always add more—but you can’t take it away!

FAQ

Can I make this quiche ahead of time?

Absolutely! You can prepare the dough and filling a day in advance. Store them separately in the fridge. When ready to bake, simply assemble and pop it in the oven.

What can I substitute for savoy cabbage?

Kale or Swiss chard works well if you can’t find savoy cabbage. Both offer similar textures and flavors.

Is this quiche suitable for vegetarians?

Yes, just omit the ham and use vegetable broth instead of meat-based broth. It’ll still be delicious!

How do I know when the quiche is done?

The filling should be set and slightly jiggly in the center. The top will turn golden brown, signaling it’s ready to come out of the oven.

Can I freeze this quiche?

Yes, wrap individual slices in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

What type of pan should I use?

A standard 9-inch tart pan with a removable bottom works best. Non-stick pans ensure easy release.

Why does my crust get soggy?

This happens when the filling releases too much moisture. Pre-bake the crust for 10 minutes before adding the filling to create a barrier.

Can I use frozen savoy cabbage?

While fresh is preferred, frozen cabbage can work. Just thaw and squeeze out excess water before using.

What cheese goes best with this quiche?

Gouda is ideal, but cheddar, Emmental, or even Parmesan can also shine. Choose based on your preference.

How do I reheat leftovers?

Reheat slices in the oven at 150°C (300°F) for 10 minutes. Avoid microwaving, as it makes the crust soggy.

Final Thoughts

This Savoy cabbage quiche is a delightful blend of simplicity and sophistication. Whether you’re feeding a crowd or enjoying a quiet evening at home, it’s sure to satisfy. With its flaky crust, creamy filling, and savory toppings, it’s a dish that proves comfort food doesn’t have to be complicated. So grab your apron, gather your ingredients, and give this recipe a try—you won’t regret it!