Two Carrots, a Fennel Bulb, and Half a Red Cabbage

Orphan vegetables, forgotten in the crisper, need a happy ending. I had leftover cabbage and a lone fennel bulb, and I rescued them with the help of heavy cream, Gruyere cheese, and four eggs.

This is a crust less quiche. I could have provided a pie shell, but I was too tired and wanted something quick. I baked this at 375 degrees for 35 minutes on the advice of Julia Child, though this combination of vegetables was my own. And how good it tastes! How useful for a brunch.


1/2 small head of red cabbage.

1 fennel bulb

2 carrots

4 eggs

Sea salt to taste

1/4 cup heavy cream

1/2 stick butter

1 teaspoon Herbs de Provence

2-3 tablespoons olive oil

6-8 ounces Gruyere cheese

4 cloves of garlic

1/4 cup water

Shred the peeled carrots, the fennel, and the cabbage through the shredder disc of your food processor.

Melt half a stick of butter in a skillet, then add the vegetables and the diced garlic. Add the olive oil, then toss the vegetables to coat them. Now is the time to flavor with the salt to taste. Add the water, cover the skillet, and cook over medium heat for 20-30 minutes until the vegetables are tender. Add the Herbs de Provence and any more salt you think you need. Now add the cream and the grated cheese. Mix well and take the mixture off the heat. Let it cool down a bit so it will not prematurely set the eggs. When it has cooled add the eggs and beat them in . Then pour the mixture into a 12 inch tart dish or a casserole dish. Bake at 375 for 35 minutes. If you have a skewer you can test the quiche by poking it into the center to make sure it comes out clean, which insures the quiche is ready.