Tart, Bacon Cabbage & Leek

By Howie

Ingredients

• If making own crust:
• 1 pre-baked 9" quiche shell
• 1/2 lb slab bacon, cubed
• 4 tb butter, unsalted
• 1 cup heavy cream
• 3/4 cup shredded gruyere cheese
• 1 small head cabbage 92-3 lb), quartered
• 2 leeks, finely sliced
• 1 medium onion, minced
• 3 eggs
• 1/4 cup parmasean, grated
• salt
• pepper, freshly ground
• 2 cups all purpose flour
• 12 T. unsalted butter
• 4-5 T. ice water
• pinch of salt

Preparation

Step 1

1) Discard the outer leaves of cabbage and in large casserole of salted water bring the cabbage to a boil and cook over medium heat, partially covered for 5-8 minutes until the cabbage is crisp-tender. Dry with a towel and chop.

2) In large heavy skillet, melt 2 tb butter and saute bacon cubes until brown, but not crisp. Remove with slotted spoon and reserve. Drain off all but 2 tb fat from the pan and saute onions for 5 minutes until lightly brown. Return bacon to pan and reserve.

3) In a 10" skillet heat the remaining butter. Add leeks. Season with salt and pepper. Add 2 tb of water and simmer covered for 10 minutes. Drain leeks and reserve.

4) Preheat the oven to 375 degrees.

5) When cabbage is cooked, drain and remove from pot. Core the cabbage and shred it as for cole slaw. Measure 3 cups of shredded cabbage and add it together with leeks to the bacon/onion mixture. Cover and cook over low heat for about 10 minutes, until cabbage is quite limp.

6) Beat the eggs together with the cream until the mixture is pale yellow. Use 2 eggs and 2 yolks for using the next day.

7) Taste the cabbage mixture and season with a good grinding of pepper and salt. (The bacon will add salt to the mixture, so season carefully). Combine with custard and add shredded gruyere. Sprinkle with parmesan.

8) Place in preheated oven for 30-40 minutes until the custard has set and the top has browned. Reheat at 250 degrees for next day.

*If making homemade crust, you can pre-freeze it.