Red cabbage colourful summer quiche |Keeping it Real

This red cabbage quiche is deliciously easy, and it can be made in advance, which is a huge plus (at least for me). It can be used as a side dish or as a main dish, paired with a great salad, served either hot or cold.

Red cabbage colourful summer quiche recipe

During the summer, I confess I prefer to eat it cold, but the good thing it that this is a very versatile dish. Not to mention colourful.

Want to make one too?

Here are the ingredients:

2 cups of flour (all purpose or whole wheat, whichever you prefer)
2 tablespoons of butter or margarine
4 large eggs
2 table spoons of olive oil
water (to add as needed)
2 cups of chopped red cabbage
1/2 of a zucchini, chopped
1 medium carrot
1 large onion, chopped
your favorite vegetable seasoning (I use Provence herbs)
salt, pepper and powdered garlic to taste

To make the the crust combine the flour, margarine and one egg in a bowl. Slowly add water and mix (using your hand is the fastest way) until you have a uniform ball of dough. Let the dough rest while you take care of the vegetables. Put the onion in a pan with the olive oil.

When the onion has turned a nice golden-ish color, add the cabbage, the carrot, the zucchini and the seasonings. Adjust the level of water if needed, bring to a boil and then reduce heat, cover the pan and let everything simmer for about 10 minutes.

Spread the crust dough over the bottom and sides of a pie mold and spread the cabbage mix over the crust, taking care not to add a lot of liquid. In another bowl, whisk the remaining three eggs and then pour them as evenly as possible over the vegetables.