Heat the oven to 180 ˚C.
In a large frying pan, heat half the oil and fry the red cabbage and spring onion for 1 to 2 minutes, or until they begin to soften. Remove from the pan and set aside.
Add the remaining oil to the same pan and fry the chopped bacon for about 4 minutes, or until crisp.
Drain the fat from the pan, then mix the cooked bacon with the cabbage and spring onions.
Lightly grease a quiche tin and spread the cabbage and bacon mixture over the base.
Place the KNORR Curry Vegetable Soup powder and KNORR Thick Vegetable Soup powder in a mixing bowl and add the eggs and coconut milk. Whisk well until the powders have dissolved.
Stir in the grated cheese and season to taste with salt and pepper.
Pour the egg mixture into the quiche tin. Bake at 180 ˚C for 30 to 35 minutes, or until it is golden and slightly puffed.
Serve hot or warm with a crisp green salad.