Kohlrabi Quiche

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This kohlrabi and carrot puff pastry quiche is delicious, easy and quick to make.

Made with carrots, kohlrabi, spring onions, eggs, Gouda cheese, heavy cream and store – bought puff pastry in under 50 minutes. It tastes great from brunch to dinner. Make salad while the quiche is in the oven to serve it with the quiche.

Here is what you’ll need to make carrot quiche with store – bough puff pastry

  • 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
  • 2 eggs
  • 110 g (3.9 oz) Gouda cheese
  • salt, pepper, and nutmeg to taste
  • olive oil for sauteeing

How to make kohlrabi carrot quiche

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, too!

Kohlrabi Quiche

This kohlrabi and carrot puff pastry quiche is delicious, easy and quick to make. Made with carrots, kohlrabi, spring onions, eggs, Gouda cheese, heavy cream and store – bought puff pastry in under 50 minutes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: European, International
Keyword: carrot puff tart, carrot quiche, carrot tart, make ahead meals, quiches with store bought puff pastry, recipes with Kohlrabi, vegetable quiche, vegetarian quiches
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Cutting board
  • 28 cm (11 inch) flan dish (tart tin).
  • Parchment paper
  • skillet
  • Wooden spoon
  • Knife⅜

Ingredients

  • 1 store bought fresh puff pastry (fresh, ca. 275 g/ 10 oz)
  • 4 carrots medium
  • 400 g (0.88 lbs/ 14.1 oz) kohlrabi
  • 2 spring onions
  • 200 ml (7.03 fl.oz/ ¾ cup + 1 tablespoon) heavy cream
  • 2 egg
  • 110 g (3.9 oz) cheese Gouda, grated
  • salt, pepper, and nutmeg to taste
  • olive oil for sauteeing

Instructions

  • 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!

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