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1
Preheat oven to 350 degrees.
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2
Heat olive oil over medium heat in a large, heavy skillet and add onions.
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3
Cook, stirring often, until tender, about 5 minutes.
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4
Add a generous pinch of salt and continue to cook 3 to 5 minutes, until beginning to color.
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5
Add cabbage and cook, stirring often, until cabbage wilts, about 5 minutes.
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6
Add another pinch of salt and caraway seeds and continue to cook for another 5 to 10 minutes, until cabbage is sweet, cooked down, lightly colored and very tender.
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7
Taste, adjust salt, and add freshly ground pepper.
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8
Remove from heat.
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9
Beat together egg yolks and eggs in a medium bowl.
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10
Set tart pan on a baking sheet to allow for easy handling.
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11
Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in the oven for 5 minutes.
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12
(The egg seals the crust so that it wont become soggy when it comes into contact with the custard.)
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13
Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
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14
Spread cabbage and onion in an even layer in the crust.
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15
Sprinkle cheese evenly on top.
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16
Very slowly pour in the egg custard over the filling.
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17
If your tart pan has low edges, you may not need all of it to fill the quiche, and you want to keep the custard from spilling over.
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18
Place quiche, on baking sheet, in oven and bake for 30 to 35 minutes, until set and just beginning to color on top.
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19
Remove from oven and allow to sit for at least 10 minutes before serving.
