This crustless paleo Kohlrabi Quiche is an easy recipe, perfect for busy nights when you don't feel like cooking a big meal! It's grain-free and dairy-free, but packed with protein and vegetables. Made with eggs, sausage, kohlrabi, carrots and onions, this crustless quiche is Paleo and Whole30 compliant.
Made with heart-healthy, low-calorie, high-fiber kohlrabi, this kohlrabi quiche is both grain-free and dairy-free. It's packed with protein and healthy vegetables. Leftovers make a great snack the following day. This recipe is a riff on my Paleo Zucchini Carrot Quiche that has been popular on Pinterest.
An easy crustless quiche for busy days
While I usually love creating in my kitchen, as a food blogger, I spend an inordinate amount of time there. Sometimes the thought of making another meal seems like such a chore. On those nights when I'm feeling lazy, this crustless kohlrabi quiche is the answer.
What is kohlrabi?
Kohlrabi is a member of the turnip family.
It's very easy to grow. I usually plant it in mid to late August here in the Pacific Northwest. You can eat the leaves as greens, but the globe-shaped stem of the plant is the part that you'll find in farmer's markets or in the produce section of your supermarket.
It can be white, light green or the spicier purple. It's good raw as in this Kohlrabi Winter Salad, these Kohlrabi Sticks with Dijon Dilly Dip and Thai-Style Coleslaw with Kohlrabi, or cooked, as in this paleo quiche.
Quiche or fritatta? What's the difference?
I use the term kohlrabi quiche, but really, it's not a true quiche. A quiche is usually a pie made with a base of eggs, milk and cheese with added vegetables, meat or seasonings.
This is also not a true fritatta. To make a fritatta, you cook the vegetables before adding them to the egg mixture in a frying pan, then bake the mixture in the oven. So I'm not exactly sure what to call this, other than "really good and really easy one pan weeknight dinner!"
Here's a quick overview of what you'll do to make this baked kohlrabi quiche. Complete instructions are in the recipe card below.
- Grate the kohlrabi, sprinkle with a little salt and let stand while you prepare the remaining ingredients. This method helps to draw out the water and prevents the quiche from being watery.
- Squeeze out as much of the excess liquid as you can, using a cheesecloth bag, or just use your hands. Removing the liquid prevents the finished quiche from becoming watery.
- Next, simply mix all the ingredients together and pop the dish in the oven to bake while you whip up a salad.
- I've made this dish several times. It's best if the vegetables are finely grated so they become tender when cooked. I use the fine grater attachment on my food processor to keep the preparation time to a minimum.
- Using strongly flavoured additions, like chorizo or bacon, works well in this dish, as the kohlrabi has a mild taste and needs something to complement it.
Then reflect on how easily you created a healthy meal for your family, despite the fact that you were feeling lazy.
Storage and reheating instructions
If you have leftovers, store in a covered container in the fridge for a day or two. You can gently reheat this in the microwave, in an airfryer or in the oven. This quiche does not freeze well.
I hope this meal finds its way on to your family's table on one of those nights when you just want a nutritious dinner on the table in a hurry!
Lazy-Girl Healthy Kohlrabi Quiche
- 2 cups kohlrabi, 1 medium kohlrabi, finely grated
- 1 tsp sea salt,
- 2 cups carrots finely grated
- 9 eggs
- ½ cup cooked, crumbled bacon or chorizo sausage * or more
- 2 tbsp fresh rosemary leaves (or 2 teaspoons dried, chopped)
- ¼ cup green onions, finely chopped
- 1 tsp freshly ground black pepper
- oil for greasing the baking dish
- Heat oven to 375°F.
- Cook the bacon or chorizo sausage. Cool slightly and crumble.
- Peel the tough outer layer from the kohlrabi and grate it.
- Transfer it to a medium bowl, sprinkle with 1 teaspoon sea salt and let stand while you prepare the remaining ingredients.
- Grate the carrots.
- Crack the eggs into a bowl and whisk until well combined.
- Add the grated carrots, bacon or sausage, rosemary, onions, and pepper.
- Put the kohlrabi in a cheesecloth bag (or just use your hands) to squeeze out as much water as you can. This will help the quiche to set up nicely.
- Add the drained kohlrabi to the bowl with the rest of the ingredients and stir until well combined.
- Oil a 9 or 10 inch quiche dish or pie pan. Pour the mixture into the dish and smooth with the back of a spoon.
- Bake at 375°F. for 40 to 45 minutes until set in the middle, lightly browned and just beginning to brown on the edges.
Kitchen tools I used to make this recipe:
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