Kohlrabi quiche with sweet and spicy dill and mustard sauce

Ingredients for 1 servings:

• 250 g flour
• 170 g butter, cold
• 2 m.-sized eggs
• Salt
• 3 kohlrabi, 350 g each
• nutmeg
• 100 ml cream
• 50 g crème fraîche
• 3 egg yolks
• Pepper, freshly ground
• 2 tbsp parsley
• Flour , for editing
• 30 g sunflower seeds
• 1 tbsp sweet mustard
• 1 tbsp mustard, hot
• 2 tbsp lemon juice
• 100 ml olive oil
• 2 tbsp dill, finely chopped
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift flour into a bowl, knead quickly with 120g butter cubes, salt, 1 egg and 1-2 tbsp water using the dough hook of a hand mixer. Wrap in cling film and let rest in the fridge for at least 1 hour. Peel the kohlrabi, quarter it and cut into ½ cm thick slices. Cover and simmer for 6-8 minutes with 300ml water, 50g butter, salt and nutmeg until soft. Drain, reserving 100ml kohlrabi water. Drain the kohlrabi well and let it cool. Mix the kohlrabi water with the crème fraîche, cream, remaining egg, egg yolk, salt, pepper, nutmeg and parsley using a food processor. Grease the base of a 26cm tart tin well or line it with baking paper. Roll out the dough on a floured surface to form a circle; it should be slightly larger than the tin. Line the dish with the dough, press firmly into place, and only slightly trim off the excess edges. Prick the base several times with a fork and chill for 30 minutes. Roast the sunflower seeds in a dry pan until light brown, then spread them in the dish with the kohlrabi. Pour in the eggs and cream. Bake in a preheated oven at 200°C on the lowest rack for 45 minutes. Mix the mustards with lemon juice and oil using a fork. Stir in the dill and chives, and season with salt, pepper, and a little sugar, if desired. Serve the sauce with the quiche.