Kohlrabi Quiche With Puff Pastry

This effortless Kohlrabi Quiche with puff pastry is absolutely loaded with fresh flavor. Made with cheesy and creamy kohlrabi and carrot sauce and all wrapped in a buttery, flaky store-bought puff pastry.

While kohlrabi might not be everyone’s favorite vegetable, including my husband’s, it is an unsung hero among all vegetables.

It not only adds a mildly sweet flavor with a hint of peppery or radish-like spiciness to dishes, but it’s also a great source of vitamins and minerals, including vitamin C, potassium, and fiber. Kohlrabi is low in calories and carbohydrates, making it an excellent option for those seeking a guilt-free, nutrient-packed meal.

This easy-to-make puff pastry quiche takes under 50 minutes to prepare from start to finish, thanks to the use of store-bought puff pastry, making it the perfect go-to dish for any time of day, whether it’s a casual brunch with friends or a quick dinner for the family – this recipe has you covered.

While the quiche bakes to golden perfection in the oven, you can prepare a refreshing salad to accompany it, adding a burst of complementary flavors and nutrients to your meal.

Here is what you’ll need to make this recipe

• 1 store bought fresh puff pastry (fresh, ca. 275 g/ 10 oz)
• 4 medium carrots
• 400 g (0.88 lbs/ 14.1 oz) kohlrabi
• 2 spring onions
• 200 ml (7.03 fl.oz/ ¾ cup + 1 tablespoon) heavy cream (heavy whipping cream)
• 2 large eggs
• 110 g (3.9 oz) Gouda cheese, grated or cut into small slices or any mild cheese of your choice
• salt, pepper, and nutmeg to taste
• olive oil for sauteeing

How to make vegetable quiche with puff pastry

First separate the kohlrabi leaves from the kohlrabi stems / bulbs. I only had one big kohlrabi bulb without leaves so this step was not necessary.

• If you have kohlrabi bulbs with leaves, then please do so and keep some nicely green kohlrabi leaves, just wash them under cold running tap water, shake off excess water and finely chop them.

Using a sharp knife peel kohlrabi bulb, cut into quarters and then grate. Next wash the carrots, peel and then grate them as well.

Then wash the spring onions, trim off the roots and any damaged tops and chop into slices.

Heat olive oil in a large pan or pot over medium-high heat and saute kohlrabi and carrots for 3 minutes.

Add minced spring onions (and kohlrabi leaves if you have some) and let cook for about 5 minutes.

Stir in heavy cream and two-thirds of the grated cheese. Then season with salt and pepper.

Remove from the heat and stir in the eggs.

After making the filling preheat the oven to 200°C (392 °F), with both top and bottom heat.

Roll out the puff pastry and line it into a 28 cm (11 inch) flan dish (tart tin) lined with parchment paper. Cut off the extremely overhanging pastry.

Then press the pastry into the flan dish with your hands. Use the pastry that you cut off just to make sure that the bottom of the dish will be nicely covered to ensure that no filling will be coming through.

Now pour the filling onto the top and spread it nicely all over the pastry with either a spoon or a spatula. Sprinkle with the remaining grated cheese. Then fold the pastry back in (over the filling) that is still hanging

and bake for about 30 minutes or until the pastry is nicely lightly brown. Let cool for few minutes and enjoy!

Love this Kohlrabi Carrot Quiche? Try my Spinach feta Puff Pastry Quiche or Sauteed Kohlrabi With Cream Sauce recipes, too!

Did you make this carrot puff quiche with kohlrabi recipe? I’d love to hear from you! Simply write a review and add rating to it.