When Kohlrabi showed up in my Field Goods produce box, I had no idea what to do with it - but this kohlrabi greens quiche ended up being the answer. The bulb gets all the attention, but the leaves are where it's at!
This crustless quiche is the only quiche I'll eat, because eggs and I have a complicated relationship when things get too eggy. The better is simple, the cheese is flexible, and if you grow collard greens in your garden like I do, those work just as well as the kohlrabi greens.
About the Greens
Kohlrabi greens are the leafy tops of the kohlrabi plant - the part most people toss. They have a mild, slightly bitter flavor, not unlike collard greens, and the stems are edible too once they're tender. Steam them until the stems give, then chop fine and squeeze out as much water as you can before they go into the batter.
That's it. No fancy prep, no blanching ice baths.
What You'll Need to Make This Recipe
- Kohlrabi greens - the star of the quiche, use the leaves and tender stems only.
- Whole milk - gives the batter richness and body.
- Havarti cheese - gives the quiche a creamy, buttery melt that cheddar alone doesn't.
- White whole wheat flour - adds just enough structure to hold the quiche together without making it dense.
- Shallot - milder and sweeter than onion, it doesn't compete with the greens.
Shelby's Suggested Swaps
- White whole wheat flour - don't have it? All-purpose flour works, same amount.
- Whole milk - almond milk is actually what I used in the original recipe, so go ahead and use it if that's what you have on hand.
- Havarti - gruyere or pepper jack are both good here.
- Shallot - diced yellow onion along with a clove or two of fresh garlic works here.
Tips for Making Kohlrabi Greens Quiche
- Don't skip the rest time after baking. Ten minutes makes the difference between clean slices and a mess on the plate.
- Use a quiche pan rather than a pie dish is you have one. The lower sides help it bake evenly without the edges overcooking.
- Let the steamed greens cool completely before adding them to the batter, otherwise they'll start cooking the eggs too soon.
Questions I Get Asked About This Recipe
No, and I'd argue you don't want one. Crustless keeps it simplier and the batter holds together fine on its own.
Yes, it reheats well. Slice it, store it in the fridge, and warm individual pieces in the microwave, oven, or air fryer.
Other than the aforementioned collard greens, spinach is the most obvious swap, and the one I've used many times over the years. Just cook it down first and squeeze it dry the same way.
Insert a knife into the center - if it comes out clean, it's done. Start checking at 40 minutes.
What I Like to Serve with This Quiche
A simple side like my Ginger Lime Berries, or a Strawberry Basil Salad is my idea of a good brunch. A Chipotle Bloody Mary doesn't hurt either!
More Recipes from My Kitchen You Might Like
If you liked this quiche, my Crustless Broccoli Quiche is made similarly, and just as easy. The Zucchini Mushroom Quiche and Smokehouse Steak Quiche are both worth making if you want something a little heartier. And, if you are a fan of collard greens, then you need to try my Braised Collard Greens with your next main!
If you make this quiche, I'd love to know how it turned out. Leave a star rating and a comment below - it really does help others find the recipe. If you are on Instagram, give me a tag @grumpyshoneybunch with your photo, I'd love to see how ours turned out!
📖 Recipe
Kohlrabi Greens Quiche
Equipment
- 10 inch quiche pan
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 cups chopped kohlrabi greens
- 2 tablespoons chopped shallot
- 1 clove garlic , minced
- ½ tablespoon olive oil
- 2 large eggs
- 1½ cups milk
- 4 ounces sharp cheddar cheese , shredded
- 4 ounces havarti cheese , shredded
- ⅔ cup white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup grape tomatoes , cut in half
Instructions
- Preheat oven to 350℉. Spray a quiche pan with cooking spray and set aside.
- Place chopped kohlrabi greens in steamer and cook until stems are tender, about 15 minutes. Drain, and cool completely. Chop leaves and stems again for finer pieces (if desired), then squeeze excess water from leaves. Set aside.
- Heat olive oil in a small skillet over medium heat until hot. Add shallot and garlic and saute for 5 minutes, stirring often, until shallots are translucent.
- Add eggs and milk to a large mixing bowl and whisk together until well incorporated. Stir in cheese and cooled, kohlrabi greens.
- In a medium bowl, mix together flour, salt, and baking powder. Stir flour mixture into egg batter until just combined.
- Pour mixture into prepared pan and top with halved grape tomatoes.
- Bake for 40-45 minutes or until a knife comes out clean when inserted into center of quiche. Let cool 10 minutes before serving.
Shelby Law Ruttan says
I love a good quiche, and when it's crustless I love it even more. It's simple to make and I love how I can use any greens I want (Kohlrabi, Collard, and even Beet Greens!). Great for brunch or dinner and even tastier warmed up the next day.
Joanne DiPalo says
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.