By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 5(116)
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings.
- 1yeasted olive oil pie crust (½ recipe)
- 2tablespoons extra virgin olive oil
- 1large onion, finely chopped
- Salt to taste
- ¾pound red or mixed bell peppers (2 large), cut in small dice
- 1pound cabbage, shredded or chopped
- 2garlic cloves, minced
- 1tablespoon tomato paste
- Freshly ground pepper
- 3eggs
- ½cup low-fat milk
- 2ounces Gruyère cheese, grated (½ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
260 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the olive oil in a large, heavy skillet 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. 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. Season to taste with salt and pepper and remove from the heat.
Step
2
Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
Step
3
Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.
Ratings
5
out of 5
116
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Cooking Notes
Sheila
This recipe is excellent - as another cook noted, the sweet carmelized cabbage and peppers provide very deep flavor without the need for a lot of extra add-ins. Having said that, the tomato paste is important.
When I have not had the time or interest in making the dough, I just bake this in a glass dish (crustless). It also freezes and reheats extremely well, so I cut it in pieces and package individual servings to take to work for lunch.
eleni
not terrible - we all ate it (incl. 9 & 11 y.o. kids) but not in our "make again" column either.
El
Very good but even better the second day. I used frozen organic pie crust.
NJ
I just used my standard shortening crust. I didn't have gruyere, so used some mustard-seed gouda (?) and pre-grated Mexican blend (hangs head in shame). And, biggest change, used my own canned sweet peppers, drained.It was pretty good, and husband had seconds. I wouldn't rush to make it again, but it was a good and different use for the ton of cabbage and for getting rid of some of the peppers.
rebl
Does anyone have a preference for red cabbage vs green in this recipe?
alacarte
I'm afraid my substitutions rendered this dish a bit less than it might have been. I used some leftover parmesan instead of Gruyere...in retrospect, I believe the Gruyere's sharpness would have made it more flavorful. I also baked it in a cake pan, minus the crust. Not bad, but not amazing, either. If I make it again I will add some smoked paprika to give it a bit more zing.
Lisa
The olive oil crust is Excellent, easy to make, easy to roll out and manipulate into a tart pan. Once cool, I could easily get it OUT of the tart pan as well. Great tart as is, but excited to riff on this with some ingredient variations.
ashleigh
Made this as written with the olive oil crust. It was excellent, even better reheated in the oven the second night!
fgrigorio
I used Dufour puff pastry I bought frozen at a Whole Foods and used it for a crust. I also used heavy cream instead of low-fat milk. It was sublime! A five-star dish!
Melissa
Sensational! Used traditional short crust, but otherwise made this to recipe. Wonderful reheated. I could imagine adding some black olives.
fgrigorio
Do you need to prévale the crust?
Sheri DH
Excellent recipe, and very versatile!! Tasted great even with subs:-- As suggested by someone else, I made it crustless -- worked out beautifully.-- I had one lonely leek that I needed to use, so I sliced it thinly and used it with the peppers (which, by the way, were the frozen mix from Trader Joe's)-- I didn't have Gruyere or Swiss, but I did have a little bit of Parmesan and a little bit of Romano/Peccorino that I used instead-- I used (gasp) tomato catsup rather than tomato paste
NJ
I just used my standard shortening crust. I didn't have gruyere, so used some mustard-seed gouda (?) and pre-grated Mexican blend (hangs head in shame). And, biggest change, used my own canned sweet peppers, drained.It was pretty good, and husband had seconds. I wouldn't rush to make it again, but it was a good and different use for the ton of cabbage and for getting rid of some of the peppers.
Shawn N.
Where has this crust been all my life?! The crust is easy to work with and goes great with the filling, which has a great rich flavor. My husband doesn't like quiche ("too eggy") but he loved this because of the abundance of vegetables.
terri
Does anyone know if we are making this with a baked or unbaked pie shell?
El
Very good but even better the second day. I used frozen organic pie crust.
EllenJMM
We really enjoyed this. I didn't have yeast to make the suggested dough, so I made a simple pie crust with butter. I also included some fresh thyme and a dash of cayenne in the vegetable mixture, adding another layer of flavor to the simply sweet notes of the cabbage, onions, and peppers. I'll certainly make this again.
eleni
not terrible - we all ate it (incl. 9 & 11 y.o. kids) but not in our "make again" column either.
Jackie
Hard to find the pastry recipe . Why isn't that on The NY Times website???
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