Spectacular Kohlrabi & Beef Vegetable Medley Quiche

The weather has turned brisk which calls for warm delicious snacks.  We had some kohlrabi that I needed to do something with so a quick search on pinterest and thus the inspiration for our afternoon snack!

Spectacular Kohlrabi & Beef Vegetable Quiche

Spectacular Kohlrabi & Beef Vegetable Medley Quiche

  • Servings: 4-6
  • Difficulty: easy
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Spectacular combination for those brisk winter days.

Ingredients

  • 2 Small Kohlrabi – grated
  • 1 cup grated Carrot
  • 1 small Leek
  • 1 cup Baby Spinach leaves(before chopping)
  • 13 Eggs
  • 1/2 lb ground Beef (I used grass-fed)
  • 1 1/2 tsp Salt (I most often use “Real Salt”)
  • optional garnish: Avocado slices

Directions

  1. Pre-heat oven to 375
  2. Rinse and grate Kohlrabi, add 1 tsp of salt – mix well and sit aside while preparing the rest of the ingredients.
  3. Brown the Ground Beef on medium low with 1/2 tsp Salt while preparing the rest. Remember to check for being fully cooked while preparing the other ingredients.
  4. Crack eggs and mix well in large mixing bowl
  5. Peel and grate Carrots – add to eggs.
  6. Rinse and chop Leek – add to egg mixture.
  7. Chop the Baby Spinach and add to the egg mixture.
  8. Finish cooking the ground meat, if it is not done yet and then set aside in a small bowl to cool off a little before adding to the eggs.
  9. With a cheese cloth or by another method – squeeze out as much water from the Kohlrabi as you can before adding it to the mixture. Then add to egg mixture
  10. Add the Beef to the egg mixture.
  11. Mix all of the ingredients together well. Be sure to stir from the bottom as the eggs will sink to the bottom of the mixture.
  12. Spoon mixture into 3 individual large ramekins.(again making sure to get at least one spoonful from the bottom of the bowl. Place remainder into a quiche or small pie pan. Place ramekins on a baking sheet, optional for pie plate, and place in oven for about 45 minutes.
  13. 13.TIPS: Keep some ground beef cooked in your freezer in 1/2 to 1 lb packages, when you are in the need for a quick meal you can pull them out and make a casserole or simple quiche. When preparing leeks make one slice long ways and that will allow you to rinse any dirt that may get down in the lower layers, this also makes it easier to chop them by laying them on the flat side.
Joëlle

I have seen this weird vegetable in the stores but didn’t know what to do with it. Thank you for the recipe, I am bookmarking it.
P-S: I am behind on reading your posts. The last two weeks have been busy and I like to really sit down and take the time to read your blog. I will be doing it shortly!

    A little inspiration...

    This was the first time I have ever used it – Same here, had seen it in the past but had no idea what to do with it 🙂 A local market had it for a great price so thought why not? It sorta of has the flavor of the stems of broccoli. My children are already asking “Can we make that quiche again???”

    No worries, I the posts have been sparse lately, was busy finishing up with classes and I start a much more intense round the end of this month. Good to hear from you though!

Joëlle

A question: 13 eggs??? I’m guessing 3, right?

    A little inspiration...

    No – it was 13 – and we were a bit worried it wasn’t going to be enough… it was a HUGE bowl of ‘stuff’ I think the original recipe called for 9 eggs – but I think the sizes of our kohlrabi and the other veggies was probably more than what original called for… this would make two pie size quiches – we split it into 1 quiche and 3 large ramekins

Joëlle

Well, thank you for this recipe, we have had kohlrabi for the very first time and liked it. I tried it raw and was quite surprised at its sweet taste, close to that of a cooked sweet onion. It is also very juicy, but I don’t have a juicer (yet). I had to change the quantities, it is only two of us over here, so 1 kohlrabi, 1 good size carrot, some fresh spinach and 4 eggs. No leek, it is of the onion family which is to be avoided by my sulfite-intolerant hubby.
Again thank you for broadening my culinary experience!

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