Chronicles of Quiche: 2400
A futuristic tortilla-crust quiche featuring a crunchy slaw, protein-rich edamame, and a surprising neon-blue swirl from red cabbage. Inspired by Chronicles of Crime: 2400, it’s perfect for brunch, board games, or decoding dinner.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Servings 3
Calories 235 kcal
- 2 medium wholemeal tortilla wraps soft flour, 8–10" (use 2 if pan is large)
- 1 cup red cabbage shredded
- 3 radishes sliced or grated
- ½ cup edamame frozen, no need to thaw
- ½ cup onion frozen (or fresh), chopped
- 4 large eggs or ~200 ml beaten egg
- 1 tsp paprika dried; smoked or sweet
- 1 tsp thyme dried
- black pepper and salt season to taste
- 1 tsp olive oil (optional) Optional: a light brush of oil if your pan tends to stick — most non-stick or tortilla-lined tins won’t need it.
Preheat oven to 180°C (350°F).
Lightly grease an 8–9" pie dish or round tin (if your tin is non-stick or the tortilla sits flat, you can skip greasing entirely). Press in the tortilla(s) to form a base. Let the edges fold naturally. (2 medium wholemeal tortilla wraps, 1 tsp olive oil (optional))
In a mixing bowl, whisk together the 4 large eggs, 1 tsp paprika, 1 tsp thyme, black pepper and salt
Stir in 1 cup red cabbage, 3 radishes, ½ cup edamame, ½ cup onion. Mix well.
Pour the filling into the tortilla base and spread evenly.
Bake for 20–25 minutes, until the filling is set and edges golden.
Cool slightly before slicing. Marvel at the streaks of neon blue!
Serving Ideas:
Pairs well with green salad, citrus dressing, or a dollop of hummus.
Tortilla Tips:
Use 1 large tortilla for standard pans or 2 overlapping if using a wider dish. Press them into the base like a pastry shell.
Storage & Freezing
To Store:
Let the quiche cool completely, then cover and refrigerate. It keeps well for up to 3 days. Best enjoyed cold or gently reheated in the oven (10 mins at 160°C / 320°F) or microwave (1–2 mins).
To Freeze:
Slice into portions and freeze in airtight containers or wrapped tightly in foil. Will keep for up to 2 months.
Reheat straight from frozen in the oven at 180°C (350°F) for 20–25 mins, or defrost overnight in the fridge for quicker reheating.
Note: The vibrant blue colour from red cabbage may intensify or fade slightly with freezing — still safe and fun to eat!