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bacon cage quiche loraine

Bacon Cabbage Quiche

Bacon Cabbage Quiche is filled with crispy bacon plus cheddar cheese, caramelized cabbage, and onions baked with a creamy egg mixture inside a flaky crust.
Course Breakfast, Main Course
Cuisine American
Keyword Bacon Cabbage Quiche, Cabbage Quiche Loraine, Quiche Loraine
Prep Time 45 minutes
Cook Time 35 minutes
Chill 4 hours
Total Time 5 hours 20 minutes
Servings 8 slices
Calories 648kcal
Author Catalina Castravet



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 pound unsalted butter very cold and cut in 1/8-inch pieces
  • 6 tablespoons ice water


  • 12 slices bacon cooked and chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 large red onions thinly sliced
  • 4 cloves garlic minced
  • 1 medium cabbage cored and shredded
  • 1 cup green onions chopped
  • Salt and Pepper to taste
  • 1 teaspoon smoked paprika
  • 3 egg yolks
  • 3 whole eggs
  • 1 cup milk
  • 1/2 cup heavy cream or half and half
  • 1 cup cheddar cheese grated



  • Add flour, salt, and butter to a food processor. Quickly cut it into the flour until the mixture resembles a coarse meal.
  • Add ice water and pulse for about 30 seconds, to form a soft dough. If the dough doesn't stick together when pressed with your fingers, add a bit more ice water.
  • Remove the dough from the food processor and shape it into a thick disk, wrap it in plastic and refrigerate for at least 2 hours or overnight.
  • Bring to cool room temperature before rolling for the quiche.

Roll the Crust:

  • Lightly flour the dough and the counter.
  • Using a rolling pin, roll out gradually, letting it rest for a few minutes before continuing. This will keep the dough from shrinking back during baking.
  • Roll the dough to a thin round approximately 13-14 inches in diameter, lay it loosely into a 9 1/2-inch springform pan with a removable bottom, coming with the dough on the sides midway or a bit higher.
  • Refrigerate for one hour before pre-baking.


  • Preheat oven to 350 degrees F.
  • Place a large, heavy-bottom skillet over medium heat and add the oil. Once the oil is hot add the onions. Cook, stirring often, until tender, about 5-6 minutes.
  • Add garlic season with salt and pepper and continue to cook for 5 more minutes, or until onion starts to caramelize.
  • Add cabbage and cook, stirring often, until cabbage wilts, about 7 minutes. Season with salt, pepper, smoked paprika, and continue to cook for another 5 to 10 minutes until the cabbage is very tender. Remove from heat.
  • In a medium bowl, beat together egg yolks and eggs.
  • Set the springform pan on a baking sheet to allow for easy handling.
  • Using a pastry brush, lightly brush the bottom of the crust with some of the beaten eggs and place in the oven for 5 minutes. This will seal the crust so that it won’t become soggy when it comes into contact with the custard.
  • Add salt, pepper, milk, and cream to the remaining eggs and whisk together until combine.
  • Spread the cabbage, ⅔ of the chopped cooked bacon, and onion mixture into an even layer onto the crust. Sprinkle cheddar cheese, and green onions evenly on top.
  • Slowly pour the egg custard over the filling.
  • Place the quiche, into the prepared baking sheet, and transfer it in the oven. Bake for 30 to 35 minutes, or until set and just beginning to color on top.
  • Remove from oven and allow to sit for at least 10-15 minutes before slicing serving.
  • Garnish with green onions and serve with lemon wedges.



Calories: 648kcal | Carbohydrates: 41g | Protein: 18g | Fat: 48g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 870mg | Potassium: 539mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1446IU | Vitamin C: 46mg | Calcium: 247mg | Iron: 4mg