Winter Quiche

In winter, most of us (who do not live in the tropic) don’t get enough vitamin D, so adding fish to our diet is a good idea. To help with the absorption of vitamin D, we need vitamin K, and cabbage is a great source of it. In fact, in spite of its nutritional value and impressive nutrient content, cabbage is often overlooked. But it is cheap, readily available throughout the year, it is loaded with vitamins and minerals (vit. C, vit. K, vit. B6, potassium, magnesium, folate, calcium, fiber, antioxidants…), and it can be quite tasty if done right.  

My latest dish that I would like to share here today was the salmon and cabbage quiche, a total win! Absolutely delicious, approved by my husband (although he would prefer meat instead of salmon). So roll up your sleeves, and here are the steps to making this yummy winter quiche:

1.     You can use pie shells from your grocery store, or make your own (I used this one: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/). Actually, in order to taste the difference, I used both at the same time. The homemade shell won hands down, but I must admit that it was a hassle, so now I do have store-bought shells in my freezer.

2.     Salmon: use leftovers, bake or fry it. I like to marinate my fillets in maple balsamic vinegar for about an hour before cooking. Cut cooked fish into bite-size chunks.

3.     Cabbage: cut it into small chunks (for 2 shells I used about a quarter of a big head of cabbage). Fry diced onion in butter or olive oil; when it starts to sweat, add mushrooms and fry until both are caramelized but not burnt. Add fresh garlic, salt, pepper, chili peppers if you’d like, and cabbage. Cook until cabbage is soft. You may need to add some water through the process.

4.     Mix 7 eggs with a cup of sour cream (not fat free), add salt and pepper.

5.     Fill the pie shells with a layer of salmon and layer of the cabbage/mushroom mixture. Between the layers add LOTS of freshly cut dill (I used almost the whole bunch). Cover everything with the egg/cream mixture.

6.     Bake at 350° for about 40 minutes, until the mixture is set.

7.     Enjoy!