Juicy kohlrabi quiche with carrots and walnuts

Ingredients for 4 servings:

• 2 packs of puff pastry
• 6 carrots
• 6 walnuts
• 2 kohlrabi
• 300 g yogurt, or crème fraîche
• 70 g Gorgonzola
• 2 eggs
• 1 bunch of garden cress
• 6 tbsp olive oil
• 2 tsp salt
• 1 pinch(s) of pepper
• 4 tbsp water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Preheat oven to 180°C fan-assisted or 200°C top/bottom heat. Peel the carrots and cut into approximately 3 mm thin slices. Peel the kohlrabi, quarter them, and cut them into approximately 5 mm thin slices. Crack the walnuts and roughly chop the kernels. Heat 6 tablespoons of oil in a pan, add the kohlrabi and carrots, and fry over medium heat for 5 minutes. Add 4 tablespoons of water, cover, and simmer for 10 minutes until soft. Season with 2 teaspoons of salt. In a tall bowl, blend the yogurt or crème fraîche, eggs, and Gorgonzola with an immersion blender. Season to taste with a pinch each of salt and pepper. Drain the cooked vegetables on a plate lined with kitchen paper and let cool briefly. Grease a quiche dish (approx. 26 cm in diameter) with butter. Remove the puff pastry from the baking paper and place it in the dish. Trim off any excess. Then spread the vegetables evenly on the dough and cover evenly with the yogurt and Gorgonzola cream. Bake the quiche in the preheated oven on the middle rack for about 25 minutes. After 20 minutes of baking, add the chopped walnuts to the quiche and bake for another 5 minutes. The quiche is ready when the dough is golden brown and the cream is no longer runny. Cut the quiche into portions, arrange on a plate, and garnish with garden cress.