This crustless paleo Kohlrabi Quiche is an easy recipe. It’s grain-free and dairy-free, but packed with protein and vegetables. 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.
Do you ever have days when you just don’t feel like cooking dinner?
When I left teaching, I reveled in my new-found freedom. I could do anything I wanted, whenever I wanted. I could sleep in, read a book, go for a hike, play with my grandchildren, have coffee with friends, join a group, travel! My days were totally my own. I soon discovered one big hole in my life, however.
Creativity. I suddenly had no creative outlet. I had not realized how much I enjoyed the creative aspect of teaching. Evenings were always spent searching for new ideas, designing lesson plans or art projects, or coming up with different ways to reach my struggling learners. I was constantly creating.
I’m not a painter. I’m not a crafty person. I don’t delight in refinishing furniture. But cooking is my passion. I get to see my results almost immediately. Trying new flavour combinations and seeing how different ingredients react together is magic to me. I’ve attempted recipe make-overs this year by taking old favourites and making healthier versions of them. When I succeed, I’m ecstatic. And luckily, Denis is always appreciative of anything I serve, even my flops. He consistently compliments my cooking, and being a crossword addict, he can always offer at least three synonyms when I’m writing up my blog posts and searching for words.
While I usually love creating in my kitchen, I spend an inordinate amount of time there and sometimes the thought of making another meal seems like such a chore. On those nights, this crustless kohlrabi quiche is the answer for this lazy girl.
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, or cooked, as in this quiche.
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. It’s 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.”
Tips to make Crustless Kohlrabi Quiche
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.
Next, simply mix all the ingredients together and pop the dish in the oven to bake while you whip up a salad. Then reflect on how easily you created a healthy meal for your family, despite the fact that you were feeling lazy.
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. I hope this meal finds its way on to your family’s table on one of those nights when you just want dinner on the table!
Lazy-Girl Healthy Kohlrabi Quiche
- 2 cups kohlrabi,, 1 medium kohlrabi, finely grated
- 1 tsp sea salt,
- 2 cups carrots, finely grated
- 9 eggs
- 1/2 cup cooked, crumbled bacon or chorizo sausage *, or more
- 2 tbsp fresh rosemary leaves, (or 2 teaspoons dried, chopped)
- 1/4 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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