Quick Quiche with Kohlrabi Slaw

Tonight was a quick dinner night. This past week was a winter market weekend. Put the two together and I have a fridge full of fresh local veggies. Yummy and yummy.

Kohlrabi Slaw

I threw together a slaw on a recommendation from a market vendor (on Twitter @Shalefield, or info here) using kohlrabi, celeriac, and some carrots.

Kohlrabi is a brassica – so it’s autumn/winter hardy. From Wikipedia: “The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.”

Celeriac (aka celery root) is a root vegetable grow for it’s bulbous bottom. It’s not actually the “bottom part of celery as you know it” – that’s another form of celery. Celeriac is also yummy mashed by itself or with potato.

Essentially, I trimmed and peeled the celeriac and kohlrabi and then grated them up along with about 4 small-medium carrots. No dressing – this one has flavour on its own, but you could add some raisins or sunflower seeds for a different texture, and consider a bit of pepper as well.

L to R: Kohlrabi, Carrot, Celeriac

Quick Quiche

Crust:

I found this recipe repeated a number of times all over the internets. I wanted a fast, simple quiche crust recipe.

  • Mix together 1 c flour* and 1 t salt.
  • In a separate bowl, beat on high 1/4 c olive oil and 1/4 c ice cold water until foamy.
  • Mix the two together and press into a 9″ pie pan.

I prefer to blind bake my crusts, so I filled it with pie weights and baked at 400° for about 20 minutes, then removed to let cool. Leave your oven on if you are going straight for the filling.

* I used one of the flours from my grain CSA. It’s a nutty, slightly gritty, hard red spring wheat flour. When cooked, this one breaks off rather than flakes off. You could easily use whatever flour you have on hand, but you might need to add a shade more water. Do it by feel. Not measurement.

Filling:

There’s a general format to the filling of this quiche, but you can call the shots on what specifically goes in. If you’re adding some veggies, cheese, and meats to your quiche, plan for four eggs, maybe five if the eggs are puny. If you’re going for just egg and minimal other ingredients, you might want to step up to a 1/2 dozen eggs.

Because I was just home from market, I had “jumbo” eggs from Forstbauer Farm so four was plenty. I cubed up about a quarter of a medium onion, chopped small about 2 T of  sausage we had kicking around in the meat drawer. I added about 1/4c grated cheddar. I mixed all this up and then added a handful of rainbow swiss chard, chopped up and wilted slightly in a wire sieve over a pot of boiling water. Make sure you add any hot ingredients to already beaten eggs as they’ll cook slightly from the heat.

Pour your mixture into your pre-baked crust and pop it back into the oven for about 20 minutes. I don’t mind my eggs a bit runny, then let that sucker cook a while longer. It will be puffed up a bit, so remove to a trivet when it’s done and it will fall down again. Cut into it and ENJOY. Feeds about two hungry adults and a picky toddler with a bit of leftover salad.

YUM
8 years ago

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