After making a big batch of dumplings with my mom, we wound up with some leftover cabbage. Actually, it was a massive amount of leftover cabbage and I had no idea what to do with it. So Google to the rescue and I found a great recipe that I adapted! It’s based off of this recipe from the NY Times but I changed up the ingredients and tweaked the proportions a bit. I used a lot of what we had in the fridge, so this recipe is great for throwing together a bunch of leftover vegetables for a vegetarian quiche or you can add sausage for some protein.
Sausage and Vegetable Tart/Quiche
(Makes two tart crusts worth)
- 2 frozen tart crusts
- 2 sausage links (I used Italian sausage)
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cups sliced baby bella mushrooms
- Salt to taste
- 2 large peppers, I used 1 red and 1 green, diced
- 1 pound cabbage, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- Freshly ground pepper
- 4 eggs
- 1/2 cup low-fat milk
- 1/2 cup Gruyère cheese, grated (or any good melting cheese)
1. Preheat oven to 375 degrees. Heat the olive oil in a large pan over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers and mushrooms. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Add sliced sausage links (I think the sausage tastes better in the tart with the casings removed so it’s more of a soft crumbly texture. You can remove the casing easily–it peels right off). Season to taste with salt and pepper and remove from the heat.
2. Mix together eggs and milk in a large bowl and add salt to taste. Add in the cheese (don’t be afraid to use a heaping 1/2 cup) and vegetables and mix together.
3. Pour the mixture into the two tart pans and bake in oven for 45 minutes. You will be able to tell it’s done by poking a hole in the middle and if your utensil comes out clean, it’s done (chopsticks work best in my opinion). It should be firm inside but be careful not to overcook otherwise your crust will burn. It’s always a good idea to set the timer for a few minutes before 45 so you can check on it.
Two tarts were probably a lot for us but great for a big family! Tastes delicious when you heat it up for breakfast in the morning. Healthy too.