I love quiche for several reasons. For starters, you can put anything your little heart desires in a quiche. You can go crustless and vegan or rich and decadent. It's an opportunity to use your favorite ingredients, mine being caramelized onion (I know, I have a problem). I used some beautiful Winter veggies from Utility Research Garden, a dash of Californian fennel pollen and Redneck Cheddar. Quiche is also a food that can be eaten for breakfast, brunch, lunch or dinner. Not that the "rules" ever stopped me from eating cold, tex-mex leftovers for breakfast.
1 yellow onion, chopped
3 cups chopped cabbage
3 or 4 mixed Daikon Radishes, trimmed and halved
Terra Verde Estate Blend Extra Virgin Olive Oil
1 cup half and half
3 farm fresh eggs
1 cup grated Redneck Cheddar (1/2 lb)
Kosher salt and fresh ground pepper, to taste
Pollen Ranch Fennel Pollen, a pinch or two
1 9-inch pie crust, recipe here or store bought
For crust, roll out and place in an un-greased, deep dish pie pan, pressing to edges. Bake in a preheated oven at 400 for about 11 minutes, until golden. Set aside to cool completely before adding custard. For daikon, drizzle a little evoo, season with salt and pepper and toss. Roast daikon at 375 on a baking sheet for 20 - 25 minutes, or until tender. Over medium heat, cook onion in a few tablespoons of evoo, until caramelized. Add cabbage to onions and cook until all liquid evaporates and cabbage is golden brown, stirring frequently, about 15 minutes. When daikon has cooled, chop and add to cabbage onion mixture. Season veggies with salt, pepper and fennel pollen. Set aside. Whisk half and half, eggs and a pinch of salt for custard base. Stir in veggies and cheese. Pour into crust. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm with a simple arugula salad.