Cabbage & Leek Quiche with Apple-Radish Salad

Brunch Dishes · Dinner

Cabbage & Leek Quiche with Apple-Radish Salad

Cabbage and leeks soften into a savory filling for this sour-cream quiche. Alongside, a sharp apple-and-radish salad brings freshness and crunch to each slice.
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Serves
4 servings

Bring it to the table

About this recipe.

A caraway-scented cabbage and leek quiche with a crisp apple, radish and dill salad.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Quiche

  • 2 tablespoons extra-virgin olive oil
  • 12 oz cabbage (thinly sliced)
  • 1 leek (white and pale green parts, well washed and thinly sliced)
  • 2 tablespoons unsalted butter
  • 1 tablespoon caraway seeds
  • 2 tablespoons apple cider vinegar
  • 7 large eggs
  • 2/3 cup sour cream
  • kosher salt and black pepper (to taste)
  • 1 frozen pie shell (thawed according to package instructions, in its pan)

Salad

  • 2 apples (thinly sliced)
  • 1 bunch radishes (trimmed and thinly sliced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • chopped dill (for serving)

Soften the cabbage before filling

Cooking the cabbage and leek first concentrates their flavor and removes excess moisture before they go into the egg filling.

At the table

Serve warm wedges with the apple-radish salad added just before eating.

The cooking plan

How to make Cabbage & Leek Quiche with Apple-Radish Salad.

  1. Heat the oven to 375°F. Warm the quiche oil in a large skillet over medium-high heat. Add the cabbage with a little salt and cook for about 4 minutes, stirring, until it begins browning at the edges. Add the leek, season lightly and cook for another 6–8 minutes, until soft.

  2. Stir in the butter and caraway for about 1 minute, until the butter melts. Add the quiche vinegar and stir for another minute, loosening the browned bits. Remove from the heat.

  3. Whisk the eggs and sour cream together and season with salt and pepper. Spread the cabbage mixture in the thawed shell, then pour in the egg mixture without overfilling. Set the pie pan on a baking sheet.

  4. Bake for about 30–35 minutes, until the filling is set and the crust is golden. Check that the center reaches 160°F, allowing more time if needed. Let settle briefly.

  5. Toss the apples and radishes with the salad vinegar, remaining oil, salt and pepper. Add dill just before serving. Cut the quiche into wedges and serve with the salad.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Cabbage & Leek Quiche with Apple-Radish Salad

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A caraway-scented cabbage and leek quiche with a crisp apple, radish and dill salad.
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Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

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Ingredients
  

Quiche
  • 2 tablespoons extra-virgin olive oil
  •  
    12 oz cabbage thinly sliced
  •  
    1 leek white and pale green parts, well washed and thinly sliced
  • 2 tablespoons unsalted butter
  •  
    1 tablespoon caraway seeds
  •  
    2 tablespoons apple cider vinegar
  •  
    7 large eggs
  • ⅔ cup sour cream
  •  
    kosher salt and black pepper to taste
  •  
    1 frozen pie shell thawed according to package instructions, in its pan
Salad
  •  
    2 apples thinly sliced
  •  
    1 bunch radishes trimmed and thinly sliced
  •  
    2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  •  
    chopped dill for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Pie plate
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Warm the quiche oil in a large skillet over medium-high heat. Add the cabbage with a little salt and cook for about 4 minutes, stirring, until it begins browning at the edges. Add the leek, season lightly and cook for another 6–8 minutes, until soft.
  2. Stir in the butter and caraway for about 1 minute, until the butter melts. Add the quiche vinegar and stir for another minute, loosening the browned bits. Remove from the heat.
  3. Whisk the eggs and sour cream together and season with salt and pepper. Spread the cabbage mixture in the thawed shell, then pour in the egg mixture without overfilling. Set the pie pan on a baking sheet.
  4. Bake for about 30–35 minutes, until the filling is set and the crust is golden. Check that the center reaches 160°F, allowing more time if needed. Let settle briefly.
  5. Toss the apples and radishes with the salad vinegar, remaining oil, salt and pepper. Add dill just before serving. Cut the quiche into wedges and serve with the salad.

Notes

Use a pie shell with enough capacity for the filling and leave a little space below its rim.
Check the center of the quiche rather than relying on browned edges alone.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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