Kohlrabi Quiche with Spinach and Puff Pastry

Kohlrabi quiche with spinach and puff pastry is a savory, open-faced tart filled with tender kohlrabi, wilted greens, and a creamy egg custard. The crisp, buttery pastry makes it satisfying without a separate crust-making step, while a little nutmeg and cheese complement kohlrabi’s mild, broccoli-like flavor.

Ingredients

1 sheet frozen puff pastry, about 10 oz (280 g), thawed according to package directions
1 medium kohlrabi, about 12 oz (340 g) before trimming
5 oz (140 g) fresh spinach, roughly 5 packed cups (120 g)
1 tablespoon olive oil (15 ml)
1 small shallot, finely chopped, about ¼ cup (40 g)
3 large eggs
¾ cup whole milk (180 ml)
½ cup heavy cream (120 ml)
¾ cup finely grated Gruyère or Swiss cheese (75 g), divided
¼ teaspoon fine salt (1.5 g), plus more to taste
⅛ teaspoon black pepper (0.3 g)
⅛ teaspoon ground nutmeg (about 0.25 g)
1 teaspoon Dijon mustard (5 g), optional
1 tablespoon all-purpose flour (8 g), for the work surface

Instructions

Thaw and prepare the pastry. Thaw the puff pastry until pliable but still cool; this usually takes 30–40 minutes at room temperature, or follow the package directions. Heat the oven to 400°F (200°C). Lightly flour a work surface and roll the pastry just enough to fit a 9-inch (23 cm) tart pan with a removable base. Press it into the pan without stretching, trim the overhang, and prick the base all over with a fork. Refrigerate the lined pan while you prepare the filling.
Prepare the kohlrabi. Cut off the stems and leaves, if attached, and peel the bulb generously to remove its tough outer layer. Slice the peeled kohlrabi into thin matchsticks or grate it using the large holes of a box grater. Thin pieces cook through evenly and release moisture more readily than large chunks.
Cook the vegetables. Heat the olive oil in a wide skillet over medium heat. Add the shallot and kohlrabi with a small pinch of salt; cook for 6–8 minutes, stirring occasionally, until the kohlrabi is tender-crisp. Add the spinach in handfuls and cook for 2–3 minutes, turning it until wilted. Transfer the mixture to a plate and let it cool for about 5 minutes. If liquid collects, drain it or blot the vegetables with a clean towel; excess water can make the pastry soggy.
Par-bake the crust. Line the chilled pastry with parchment and fill it with pie weights or dried beans. Bake for 12 minutes, then carefully remove the parchment and weights and bake for 4 more minutes. The base should look dry but not deeply browned. Set the pan on a baking sheet and reduce the oven to 375°F (190°C).
Mix the custard and fill the tart. Whisk the eggs, milk, cream, salt, pepper, and nutmeg in a bowl. Whisk in the Dijon, if using. Scatter the cooled kohlrabi and spinach over the pastry, then sprinkle on about ½ cup (50 g) of the cheese. Pour the egg mixture over the filling slowly and top with the remaining cheese.
Bake until set. Bake at 375°F (190°C) for 30–35 minutes, until the edges are golden and the center is just set, with a slight wobble rather than a liquid slosh. For the USDA FSIS safe minimum, check the center of this egg dish with a food thermometer; it must reach 160°F (71°C). If the pastry browns too quickly, loosely cover the edge with foil.
Rest before slicing. Let the quiche stand in its pan for 10 minutes so the custard settles. Remove the tart ring if using, slice into six portions, and serve warm or at room temperature.

Tips

Keep pastry cool. Warm puff pastry can turn soft and greasy before it rises. If it becomes floppy while you line the pan, chill it for 10 minutes before baking.
Manage moisture. Spinach and kohlrabi both release water. Cook them until their moisture has mostly evaporated and cool them before adding them to the custard. This helps the base stay crisp and the filling set.
Use what you have. Baby spinach works as written; mature spinach may need a little longer to wilt. Gruyère gives a nutty flavor, while Swiss, Emmental, or sharp cheddar makes a practical substitute with a stronger or more familiar cheese note.
Check your pan. A 9-inch tart pan gives a relatively shallow filling. A 9-inch pie plate can work, but its sides may be deeper; allow a few extra minutes of baking and check that the center reaches 160°F (71°C).

Serving Suggestions

Serve a warm slice with a peppery green salad dressed with lemon vinaigrette, or add sliced tomatoes and cucumbers for an easy lunch. For a more substantial meal, pair it with roasted potatoes or a bowl of vegetable soup. It is also easy to serve at brunch: bake the tart ahead, then offer fruit or a simple salad alongside. Letting it rest before cutting makes neater wedges, and the flavors remain pleasant when served at room temperature.

Variations

Replace up to half the spinach with chopped kohlrabi leaves, Swiss chard, or kale; remove tough stems and cook the greens until tender. For extra savory depth, add ¼ cup (30 g) finely chopped cooked mushrooms, but sauté them first so they do not water down the custard. Swap Gruyère for feta for a tangier filling, using about ½ cup (75 g) crumbled feta and reducing the added salt. You can also add 1 teaspoon (5 ml) lemon zest for a brighter flavor. Keep additions modest so the egg mixture can set properly.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking, covered or in an airtight container. They keep for 3–4 days in the refrigerator. Reheat individual slices on a baking sheet at 325°F (165°C) for about 10–15 minutes, until hot throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave works for a quick portion, but the pastry will soften. To freeze, wrap cooled slices tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat until steaming hot.

Frequently Asked Questions

Do I need to peel kohlrabi?
Yes. The outer skin of a mature kohlrabi bulb is often fibrous, even after cooking. Peel it with a vegetable peeler or paring knife until you reach the pale, tender flesh. Very small, young bulbs may have thinner skin, but peeling is still the surest way to avoid tough pieces.

Can I make the quiche without a tart pan?
Yes. Use a 9-inch (23 cm) pie plate if needed, shaping the pastry to fit and trimming any excess. The filling may sit deeper, so it could need a few additional minutes in the oven. Check the center with a thermometer to confirm it reaches 160°F (71°C).

Can I use frozen spinach?
Yes. Thaw about 5 oz (140 g) frozen spinach, then squeeze it very dry before adding it. Cook the kohlrabi and shallot as directed, stir in the drained spinach briefly, and cool the vegetables. Frozen spinach is more compact than fresh, so measuring by weight is more reliable than by volume.

Can I prepare it ahead?
You can cook the vegetables and refrigerate them in a covered container for up to 1 day. For the crispest crust, assemble and bake the tart shortly before serving rather than leaving filled raw pastry in the refrigerator. Alternatively, bake the quiche completely, chill it promptly, and reheat slices when needed.

Why is my quiche watery or soft in the middle?
Usually, the vegetables held too much moisture, the custard was underbaked, or the tart was sliced before resting. Drain or blot the cooked vegetables, bake until the center reaches 160°F (71°C), and rest the tart for 10 minutes. A slightly wobbly center is fine, but it should not look liquid.

Can I use a different milk or cream?
Whole milk and heavy cream give the custard a tender, rich texture. You can replace the cream with an equal amount of whole milk for a lighter filling, though it will be less rich. Avoid watery plant drinks in a direct swap, as they can produce a thinner, less reliable custard.

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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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