Summary

Ingredients

For the dough:

• 250 g flour
• 120 g butter, cold
• 1 egg (s)
• 1 tablespoon water
• salt

For the filling:

• 3 kohlrabi, each 50 g
• 350 ml water
• 50 g butter
• salt
• some nutmeg, freshly grated
• 100 ml whipped cream
• 50 g crème fraîche
• 3 egg yolks
• 1 egg (s)
• pepper
• salt
• some nutmeg
• Parsley, chopped
• 30 g sunflower seeds

For the sauce:

• 1 teaspoon mustard, sweeter
• 1 teaspoon mustard, hotter
• 2 tablespoon lemon juice
• 100 ml oil
• 2 tablespoon dill, finely chopped
• 1 tablespoon chives (rolls)
• Fat, for the shape

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Instructions

1. For the dough, sieve the flour, dice the butter and quickly knead with salt, egg and water. Wrap in cling film and refrigerate.
2. Preheat the oven to 200 °.
3. Peel, quarter and cut the kohlrabi into thick slices. Bring the water to the boil, add butter, salt and nutmeg and cook the kohlrabi slices in it for 6-8 minutes until soft. Drain the vegetables, collecting about 100 ml of the cooking water. Allow to cool slightly.
4. Puree the cooking water with the cream, crème fraiche, egg yolk and egg, pepper, salt, nutmeg and parsley (or stir thoroughly with a whisk).
5. Roast the sunflower seeds in a pan (without adding any fat) until light brown.
6. Roll out the dough and line a greased quiche dish with it. Spread the kohlrabi and sunflower seeds in it. Pour the egg and cream mixture over it.
7. Bake on the bottom rack for about 45 minutes.
8. For the sauce, puree sweet and hot mustard with lemon juice and oil. Mix with the herbs.
9. The lightly browned quiche tastes lukewarm best, then it is also more stable and easier to lift out of the mold. Drizzle with the sauce before serving.
10. If you leave out the sauce, you should season the kohlrabi extra and / or season the egg cream with herbs so that it doesn`t get too bland.