Tuscany Palm Cabbage and Red Onion Quiche

This quiche is perfect for discovering an original ingredient, the Tuscany palm cabbage. After being roasted in the oven with garlic and caramelized onions, it blends harmoniously with eggs and cheese, creating an irresistible flavor.

Ingredients

Crust

• 225 g (1 1/2 cups) all-purpose unbleached flour
• 2.5 ml (1/2 tsp) salt
• 115 g (1/2 cup) unsalted butter, cold and cubed
• 75 ml (1/3 cup) ice water

Filling

• 2 large red onions, peeled and cut into 1 cm (1/2 inch) thick rings
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice
• 175 g (8 cups) Tuscany palm cabbage leaves, stems removed and roughly chopped (or kale as a substitute)
• 2 garlic cloves, chopped
• 8 eggs
• 250 ml (1 cup) 35% cream
• 125 ml (1/2 cup) milk
• 225 g (1/2 lb) Oka cheese, rind removed and cubed

Preparation

Crust

1. In a bowl, mix the flour and salt. Incorporate the butter by working it into the flour with your fingers until small butter flakes form. Gradually add the ice water and mix just enough to moisten the dry ingredients, leaving the butter pieces visible. Form into a disk.
2. Roll out the dough on a lightly floured surface to a thickness of 3 mm (1/8 inch). Fit it into a 25 cm (10-inch) cast-iron skillet or quiche pan. Refrigerate for 30 minutes.

Filling

1. Preheat the oven to 190°C (375°F) with the rack positioned in the lower part of the oven.
2. On a baking sheet lined with parchment paper, toss the onions with oil and lemon juice. Roast in the oven for 20 minutes or until the onions begin to brown. Add the cabbage and garlic, season with salt and pepper, and mix well. Continue cooking for 5 more minutes, then let it cool for 10 minutes.
3. In a bowl, whisk together the eggs, cream, and milk. Season with salt and pepper. In the cooled crust, spread half of the vegetables and half of the cheese, then pour in the egg mixture. Top with the remaining vegetables and cheese.
4. Bake in the oven for 45 minutes or until the quiche is fully set in the center. Let it cool slightly before serving.

Note: You can replace the Tuscany palm cabbage with kale in this recipe.