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Ingredients
Kohlrabi Quiche with Almonds and Parmesan
- For the dough
- 150 grams Pastry flour
- 150 grams Margarine
- 100 grams Quark
- 50 grams cream cheese
- salt
- peppers
- For the filling
- 5 Kohlrabi (with green parts)
- salt
- Pastry flour
- butter (for the pan)
- 150 grams Quark
- 100 grams cream cheese
- 2 eggs
- 80 grams freshly grated Parmesan
- ½ bunch finely chopped Chives
- freshly ground peppers
- 50 grams Almond slivers
For the dough: combine all ingredients in a bowl and knead until smooth dough forms, wrap in foil and refrigerate for 30 minutes.
For the filling: peel kohlrabi, pluck off leaves, chop leaves and cut root into thin slices.
Blanch kohlrabi slices in boiling salted water for about 4 minutes. Drain, rinse with cold water and drain again. Roll out dough on a floured surface to be slightly larger than the pan and line buttered quiche pan with dough, making an edge all around.
Arrange kohlrabi slices on the dough like roof tiles in a circle. Combine quark with cream cheese, eggs, Parmesan, kohlrabi greens (set some aside for garnishing) and chives, season with sal and pepper. Arrange over kohlrabi slices. Smooth out and sprinkle with almonds. Bake in preheated oven at 200°C (approximately 400°F) for 30-45 minutes.Remove from oven, remove from pan and place on a plate. Garnish with kohlrabi greens and serve.
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |