Kohlrabi Greens Quiche

5 from 1 vote

One of my favorite kohlrabi recipes to come out of an unexpected produce box delivery. This crustless quiche uses the greens, not the bulb, and it's been on repeat in my kitchen ever since.

Course Breakfast

Cuisine American

Keyword Kohlrabi Greens Quiche

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 274kcal

Author Shelby Law Ruttan

Equipment

10 inch quiche pan

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.

Nutrition