Clean or peel and wash vegetables. Slice the kohlrabi and cut the carrots and asparagus into pieces.
Bring water to the boil in a saucepan, lightly salt and blanch the vegetables in it for about 2 to 3 minutes. Then drain, rinse with ice-cold water, drain and place in a greased casserole dish.
Whisk the cream with the eggs. Peel off the garlic clove and press it. Season with a little salt, some freshly grated nutmeg and a few turns of colored pepper from the mill, whisk again and pour over the vegetables. Scatter Emmentaler and Grana Padano over the top and bake in a preheated oven at 190 ° (top / bottom heat) for 20 to 30 minutes.