Red cabbage and apple quiche with Alpine cheese

Red cabbage and apple quiche with a spelt shortcrust base, softened red cabbage, apple wedges, eggs and Alpine cheese. A family-friendly lunch that's also good warm or cold.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 55 min
• Total time: 85 min
• Calories: 599 kcal per serving
• Protein: 22 g
• Fat: 35 g
• Carbs: 47 g

Ingredients

• 200g spelt flour
• 80g butter
• 4 tbsp water
• 400g red cabbage
• 1 onion
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 apple
• 3 eggs
• 200ml milk
• 100g Alpine cheese (such as Gruyère)
• 1 pinch of salt
• 1 tsp caraway seeds
• 1 pinch of nutmeg
• 1 pinch of pepper

Method

You’ll need: oven · tart tin · chopping board · knife

1. Quickly knead the spelt flour, the butter in pieces, the salt and the water into a smooth dough. Wrap it and chill for 30 minutes.
2. Cut the red cabbage into fine strips and the onion into rings. Cook both gently in the olive oil for 8 to 10 minutes until the cabbage wilts.
3. Season the red cabbage with the cider vinegar, caraway and a little salt and leave it to cool. Preheat the oven to 190 °C (170 °C fan).
4. Roll out the dough, line a tart tin with it and prick the base with a fork. Blind-bake it at 190 °C for 12 minutes.
5. Cut the apple into thin wedges and spread it over the base with the red cabbage. Whisk the eggs, milk, half the Alpine cheese, nutmeg and pepper together and pour the mixture over the top.
6. Scatter over the remaining Alpine cheese and bake the quiche at 190 °C for 30 to 35 minutes until the filling has set. Leave it to rest for 10 minutes before cutting.

Good to know

Red cabbage can do more than sit on the side: in a quiche with apple and Alpine cheese, it becomes lunch. And you get the colour on the plate thrown in.

Swaps

Alpine cheese → Gruyère or Emmental. Spelt flour → plain flour. Milk → oat milk. Apple → pear.

Cooking tips

Let the red cabbage cool before you add it, or the base will go soggy. A splash of vinegar keeps it red.

Storage

Keeps for 3 days in the fridge; reheat at 170 °C for 10 minutes.

Allergens

Contains gluten, milk and egg; no nuts. Suitable for children and in pregnancy, as the cheese is baked through with the filling.

Frequently asked questions

How long does red cabbage and apple quiche keep in the fridge?

Keeps for 3 days in the fridge; reheat at 170 °C for 10 minutes.