Cabbage quiche
6 servings
120 minutes
Cabbage quiche is a refined blend of French gastronomy and the delicate aroma of fresh vegetables. Inspired by traditional Provençal pies, this quiche is made without dough, using cabbage leaves instead, turning the dish into a light and unusual culinary masterpiece. The flavor harmoniously balances the creamy tenderness of gorgonzola, the refreshing tang of sun-dried tomatoes, and the spicy notes of tarragon and Provençal herbs. Its texture is airy and soft, thanks to the egg-milk mixture that binds layers of spinach, beans, and leeks. Served with a spicy tomato sauce, cabbage quiche becomes an elegant dish perfect for both a festive dinner and a cozy family evening.
1
Sauté leeks and the upper green leaves of cabbage in a lightly boiling broth for seven to ten minutes, then transfer to ice water for about ten minutes.
- Leek: 300 g
- Cabbage leaves: 8 pieces
- Chicken broth: 1 l
2
Place a large pan with water on the rack in the middle of the oven (the pie needs to be cooked in a water bath). Preheat the oven to 220 degrees.
3
Wipe the cabbage leaves with paper towels and cut off the protruding hard ribs. Chop the spinach coarsely, slice the leek into thick rings, cut the green onion into 2 cm sticks, and dice the tomatoes and cheese.
- Cabbage leaves: 8 pieces
- Spinach: 200 g
- Leek: 300 g
- Green onions: 15 g
- Sun-dried tomatoes: 50 g
- Gorgonzola cheese: 150 g
4
Beat the eggs and egg whites with a fork, add milk, salt, pepper, minced garlic, Provençal herbs, green onions, and tarragon.
- Chicken egg: 1 piece
- Egg white: 2 pieces
- Milk: 250 ml
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
- Provencal herbs: 2 teaspoons
- Green onions: 15 g
- Tarragon: 15 g
5
Layer the pie dish with overlapping cabbage leaves to cover the bottom and hang over the edges. Arrange leeks, beans, and spinach in layers without mixing, sprinkling with gorgonzola and tomatoes. Pour the filling with an egg-milk mixture and fold the cabbage leaves towards the center of the dish.
- Cabbage leaves: 8 pieces
- Leek: 300 g
- Green beans: 300 g
- Spinach: 200 g
- Gorgonzola cheese: 150 g
- Sun-dried tomatoes: 50 g
- Milk: 250 ml
6
Wrap the mold tightly in foil and place the quiche in a water bath in the oven for 1 hour and 15 minutes (add water if it doesn't reach the middle of the mold).
7
Let the baked pie sit for a quarter of an hour before removing it from the mold. Serve with spicy tomato sauce.