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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Beet salad is delicious alongside. Rewarm leftovers for lunch the next day. Ingredients:
4 bacon slices, chopped |
1/2 large onion, chopped |
3 1/2 cups chopped cabbage |
1 cup half and half |
3 eggs |
1 cup grated gruyère cheese |
1 teaspoon salt |
3/4 teaspoon caraway seeds |
pepper |
1 9-inch frozen deep-dish pie crust, baked according to package&;nbsp;directions |
Directions:
1. Preheat oven to 375°F. Cook bacon in heavy large skillet over medium heat 5 minutes. Add onion and saute until tender, about 5 minutes. Add cabbage and cook until all liquid evaporates and cabbage is golden brown, stirring frequently, about 16 minutes.
2. Combine half and half, eggs, cheese, salt and caraway; season generously with pepper. Stir in cabbage mixture. Pour into crust. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm or at room temperature.
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