Quiche with kohlrabi and apple

Quiche with kohlrabi and apple
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 175 gr flour
  • 4 gr salt
  • 50 gr cold butter
  • 75 gr walnuts
  • 50 gr cold water
  • 2 kohlrabies
  • 1 apple
  • 3 tspn sage
  • 150 gr brie or camembert
  • 3 eggs
  • 300 ml cream
  1. Mix flour and salt. Chop the walnuts. Dice the butter. Rub the butter in to the flour and walnuts until the mixture resembles fine breadcrumbs. Add the cold water to bring the dough together. Knead briefly until smooth but do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  6. Peel the kohlrabies and cut in ½ cm cubes. Sweat off in some oil or butter until soft. Season with sage and salt and pepper. Dice the apple in ½ cm cubes and add to the pan to cook for a minute.
  7. Add the cooked filling to the prebaked pastry cases. Mix the eggs with the cream and seasoning and some extra sage and pour in the pastry case. Slice the brie or camembert and place on top of the quiche.
  8. Bake the quiche in the oven at 180 °C until the eggs have set, about 20 to 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the base with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.