Recipe by Martha Rose Shulman from nytimes.com
Last week I had the Sweet Pepper version of this recipe in the newsletter. Helen, our visitor from France made it for dinner one night and it was incredibly delicious. I think substituting the fennel for sweet peppers will work equally well. She added a bit of coriander powder, but you might consider trying a tiny bit of caraway seed. If you don’t have cabbage in your box use the Green Kale instead. This is essentially a frittata with a yeast crust, so you can put whatever you like in there and it will probably taste fabulous!
1 Yeasted Olive Oil Pie crust (1/2 recipe) * Recipe here
2 TB Extra Virgin Olive Oil
1 large Onion, finely chopped
Eatwell Farm Heirloom Tomato Salt to taste
3/4 LB Fennel Bulb, cut into thin slices
1 lb. Cabbage, shredded or chopped OR all of your Green Kale
2 Garlic cloves, minced
1 TB Tomato Paste
Freshly ground Pepper
3 Eatwell Farm Eggs
1/2 cup Milk
2 oz Gruyere Cheese, grated (1/2 cup)
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. Preheat the oven to 375 F. Oil a 1 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. 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 temp.