I recently received Kohlabri in one of my Field Good's deliveries. Sure I thought, that is a pretty cool looking vegetable, but what on earth was I going to do with Kohlabri?! I did some searching and found a few recipes, but none that appealed to me at that very moment. Then I read that Kohlabri was similar to broccoli. That is when this quiche was born.
I'm not normally a huge fan of quiche. Mainly because eggs and I don't always have a great relationship if something is too eggy. Hence my dislike for custard or creme brulee (please cover your eyes Justin, or just know that if I ever make creme brulee it is just because I love you so much).
This crustless quiche is pretty much the only quiche I can eat and enjoy. Its pretty easy, just add your cheese flavors and veggies to your preference to the basic batter. I learned to make a crustless quiche like this years ago when I was helping out on a weekend counseling event that my friend Phyllis conducted. I cooked for her events for several years and the mom of a former high school classmate also cooked on these weekends. I know the original recipe as "Nancy's Quiche". My kids and husband (at the time) alike, loved that quiche and looked for me to bring leftovers home from the weekend .... that is, if there were leftovers!
For this recipe, I used only chopped Kohlabri leaves and part of the stem. I steamed it until the stems were tender then set it aside to cool. Once it cooled, I chopped it some more and just before adding it to my batter, squeezed as much of the water out of it as I could. I thought if it was similar to broccoli, it would be like having my favorite green in a quiche (spinach) but with a broccolish flavor. I was not disappointed. While Grumpy is not a huge fan of quiche, he did eat a piece for brunch however, 2nds were not on his list of things to do...not of the quiche anyway! If you like quiche, i do think you will like this recipe. If your like me and don't like too much egg, then this quiche is for you. I also used only ⅔ cup of white whole wheat flour in this recipe rather than 1 cup of all purpose flour, so the carbs have been reduced also!
Tips: You can swap your veggies around - use your favorite veggie, cooked and chopped. Mix up the flavor of your cheese also if you wish and substitute onion or green onion for the shallot! Play with it and you may come up with an amazing flavor yourself!
Kohlabri Green Quiche
By Shelby Law Ruttan
Published 06/14/2014
Ingredients
- leaves and stem of 3 kohlrabi plants, chopped
- 2 tablespoons diced shallot
- 1 garlic clove, minced
- ½ tablespoon olive oil
- 2 eggs
- 1-½ cups almond milk
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces havarti cheese, shredded
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅔ cup white whole wheat flour
- ½ cup grape tomatoes, cut in half
Instructions
- Wash, drain, and chop Kohlabri leaves and stems. Place in steamer and steam until stems are tender. About 15 minutes. Once cooled, chop leaves and stems again for finer pieces, then squeeze excess water from leaves. Set aside.
- In small skillet over medium heat, saute shallot and garlic in olive oil until shallots are translucent. About 5 minutes.
- In a large mixing bowl, whisk eggs and milk together. Stir in cheese and Kohlabri leaves and stems.
- In another bowl, mix flour, salt, and baking powder. Stir into egg batter.
- Place batter into a quiche pan that has been sprayed with cooking spray. Top with halved grape tomatoes.
- Bake in preheated oven for 40-45 minutes or until a knife comes out clean when inserted into center of quiche. Let cool 10 minutes. Serve.
Yield: 8 servings
Prep Time: 00 hrs. 25 mins.
Cook time: 00 hrs. 45 mins.
Total time: 70 mins.
Tags: Kohlrabi, Kohlrabi Greens, Quiche, Eggs, Brunch, Tomato
Joanne DiPalo
When my family was young I always made quiche, but in later years I've shied away, mainly because of using so many eggs. Your quiche looks beautiful and I like that you only use 2 eggs in your recipe. It's funny that when I saw that you used Kohlabri I immediately thought of my mom, she always made kohlabri when we were growing up. Thanks for sharing your recipe, which I can't wait to try. I've pinned and shared.