Summary

Ingredients

• 2 packs puff pastry
• 6 carrot (s)
• 6 walnuts
• 2 kohlrabi
• 300 g yourt or crème fraîche
• 70 g Goronzola
• 2 egg (s)
• 1 bunch garden cress
• 6 tablespoon olive oil
• 2 teaspoons salt
• 1 pinch (s) pepper
• 4 tablespoon water

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Instructions

1. Preheat the oven to 180 degrees circulating air or 200 degrees top / bottom heat. Peel the carrots and cut into slices approx. 3 mm thick. Peel and quarter the kohlrabi and cut into approx. 5 mm thin slices. Crack walnuts and roughly chop the kernels. Heat 6 tablespoons of oil in a pan, add the kohlrabi and carrots and fry for 5 minutes at a medium temperature. Add 4 tablespoons of water and simmer covered for 10 minutes until soft. Season with 2 teaspoons of salt.
2. Mix the yoghurt or crème fraîche, eggs and Gorgonzola in a tall container with a hand blender. Season with a pinch of salt and pepper each. Drain the cooked vegetables on a plate lined with kitchen paper and let cool down briefly.
3. Grease a quiche pan with a diameter of approx. 26 cm with butter. Remove the puff pastry from the baking paper and place in the tin. Cut off the protruding ends. Then spread the vegetables flat on the dough and cover evenly with the yoghurt gorgonzola cream. Bake the quiche in the preheated oven on the middle rack for about 25 minutes. After 20 minutes of baking time, place the chopped walnuts on the quiche and bake for another 5 minutes. The quiche is ready when the batter is golden brown and the cream is no longer runny.
4. Divide the quiche into portions, arrange on a plate and garnish with garden cress.