Corned Beef & Cabbage Quiche

CELEBRATING OKTOBERFEST!

Nothing says fall better than Oktoberfest, a tradition dating back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. 

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

I came across this recipe for CORNED BEEF AND CABBAGE QUICHE.  From the reviews I read it sounded pretty good so I thought it was worth a try. It seems to fit the occasion I think.

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Corned Beef & Cabbage Quiche

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Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 1 - 9" unbaked pastry shell
• 2 Tbsp butter,
• 1 onion, chopped
• 1 1/2 cups cabbage, chopped
• 3 cloves garlic, minced
• 2 Tbsp water
• 300 grams ( 2 cups ) corned beef, cooked & diced
• 4 eggs
• 3/4 cup milk OR light cream
• 4 tsp flour
• 1/2 tsp caraway seeds, optional
• 1/4 tsp EACH salt & pepper
• 170 grams Swiss cheese, shredded
• 2 Tbsp Parmesan cheese

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 1 - 9" unbaked pastry shell 2 Tbsp butter, 1 onion, chopped 1 1/2 cups cabbage, chopped 3 cloves garlic, minced 2 Tbsp water 300 grams ( 2 cups ) corned beef, cooked & diced 4 eggs 3/4 cup milk OR light cream 4 tsp flour 1/2 tsp caraway seeds, optional 1/4 tsp EACH salt & pepper 170 grams Swiss cheese, shredded 2 Tbsp Parmesan cheese

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large skillet, melt butter; add onion, cabbage & garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Add water, cover & cook for 5 minutes. Remove cover & cook until liquid evaporates & cabbage begins to brown, about 8-10 minutes longer. It is important to get the liquid out of the cabbage or it will cause quiche to become watery.
2. Stir in corned beef; remove pan from heat & allow to cool for 15 minutes. Preheat oven to 375 F. In a medium bowl, whisk together eggs, milk, flour, caraway seeds, salt & pepper until blended.
3. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Slowly pour egg mixture over ingredients in pie shell. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed & golden. Let cool 5 minutes before slicing to serve.

Recipe Notes

• This quiche is nice baked 'galette' style or using a springform pan instead of a regular pie pan.
• Recipe inspired by busycooks.about.com