Kohlrabi Quiche with Sour Cream and Dill

This kohlrabi quiche is a fresh, spring-inspired twist on the classic quiche, featuring thinly sliced kohlrabi baked in a creamy sour cream and dill custard. The mild, slightly sweet flavor of kohlrabi pairs beautifully with the tangy sour cream and fresh dill, all nestled in a buttery, flaky crust. It’s a versatile dish that works for brunch, lunch, or a light dinner, and it’s a great way to use up this often-overlooked vegetable.

Ingredients

1 9-inch (23 cm) unbaked pie crust (homemade or store-bought)
1 lb (450 g) kohlrabi (about 2 medium bulbs), peeled and thinly sliced (⅛-inch / 3 mm thick)
1 tbsp (15 ml) olive oil
½ tsp salt, divided
¼ tsp black pepper, divided
1 cup (240 ml) sour cream (full-fat preferred)
3 large eggs
½ cup (120 ml) whole milk or half-and-half
2 tbsp (8 g) fresh dill, chopped, plus more for garnish
1 cup (100 g) shredded Gruyère or Swiss cheese
1 tbsp (15 g) Dijon mustard

Instructions

Preheat and prep the crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, let it sit at room temperature for 15 minutes if it’s refrigerated. Fit the crust into a 9-inch (23 cm) tart pan or pie dish, pressing it into the corners. Trim excess dough, leaving a ½-inch (1 cm) overhang. Crimp the edges as desired. Place the crust in the freezer for 10 minutes while you prepare the filling.
Blind-bake the crust: Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes, until the crust is just set and lightly golden. Set aside to cool slightly. Keep the oven at 375°F (190°C).
Cook the kohlrabi: In a large skillet, heat the olive oil over medium heat. Add the sliced kohlrabi, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Sauté for 5–7 minutes, until the kohlrabi is slightly softened but still has a bit of crunch. Remove from heat and let cool for 5 minutes.
Make the custard: In a medium bowl, whisk together the sour cream, eggs, milk (or half-and-half), dill, Dijon mustard, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper until smooth. Stir in the shredded cheese.
Assemble the quiche: Spread the sautéed kohlrabi evenly over the bottom of the pre-baked crust. Pour the custard over the kohlrabi, ensuring it fills the crust evenly. Use a spatula to gently press the kohlrabi down so it’s mostly submerged.
Bake: Place the quiche on the middle oven rack and bake for 35–40 minutes, until the center is set but still slightly jiggly when gently shaken. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines. If the edges of the crust brown too quickly, cover them with foil or a pie shield.
Cool and serve: Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing. This allows the custard to set fully. Garnish with extra fresh dill before serving.

Tips

Slice kohlrabi uniformly: Use a mandoline or a very sharp knife to get even, thin slices. This ensures they cook evenly and don’t release too much water into the custard.
Don’t skip blind-baking: A soggy bottom is the most common quiche problem. Blind-baking the crust for 20 minutes total (with weights, then without) creates a barrier that keeps the crust crisp.
Substitutions: No kohlrabi? Use broccoli stems, zucchini, or asparagus, but sauté them a bit longer to remove excess moisture. For a lighter option, use Greek yogurt in place of sour cream, but note it will be less tangy and slightly denser.
Prevent over-browning: If the crust edges are browning too fast, cover them with strips of foil or a silicone pie shield during the last 15 minutes of baking.

Serving Suggestions

Serve this quiche warm or at room temperature with a simple green salad dressed with lemon vinaigrette. It also pairs nicely with roasted tomatoes, a bowl of soup, or fresh fruit for a complete brunch spread. For a heartier meal, add a side of crispy potatoes or a light grain salad.

Variations

Cheese swap: Replace Gruyère with feta, goat cheese, or sharp cheddar for a different flavor profile. Feta adds a salty tang, while cheddar gives a sharper bite.
Add protein: Cooked bacon, ham, or smoked salmon can be layered under the kohlrabi for extra richness.
Herb change: If dill isn’t your favorite, try fresh chives, tarragon, or parsley. Each herb brings a unique character to the custard.
Crustless version: For a gluten-free or low-carb option, skip the crust and bake the filling in a well-greased pie dish. Reduce baking time by 5–10 minutes.

Storage and Reheating

Leftover quiche can be refrigerated in an airtight container for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 1–2 minutes, but the crust will become softer. Quiche also freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Do I need to peel kohlrabi? Yes, the outer skin is tough and fibrous. Use a sharp knife or vegetable peeler to remove it completely before slicing.

Can I use a store-bought crust? Absolutely. A refrigerated or frozen pie crust works well. Just follow the blind-baking instructions to avoid a soggy bottom.

Why is my quiche watery? This can happen if the kohlrabi isn’t sautéed long enough to release excess moisture, or if the custard is overbaked (which causes it to separate). Make sure to cook the kohlrabi until slightly softened and bake just until set.

Can I make this quiche ahead of time? Yes, you can assemble the quiche (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5–10 minutes to the baking time. Or bake it fully and reheat before serving.

Is kohlrabi the same as cabbage? No, but they are related. Kohlrabi is a member of the cabbage family, but its flavor is milder and sweeter, with a texture similar to broccoli stems or turnips.

Can I use dried dill instead of fresh? Yes, but use 1 teaspoon of dried dill for every tablespoon of fresh. Dried dill is more concentrated, so adjust accordingly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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