Kohlrabi quiche with dill and mustard sauce

Ingredients for 3 servings:

• 250 g flour
• 120 g butter, cold
• 1 egg(s)
• 1 tbsp water
• Salt
• 3 kohlrabi, 350 g each
• 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
• 1 tsp mustard, sweet
• 1 tsp mustard, hot
• 2 tbsp lemon juice
• 100 ml oil
• 2 tbsp dill, finely chopped
• 1 tbsp chives (rolls)
• Fat, for the shape

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the dough, sift the flour, dice the butter, and quickly knead with salt, egg, and water. Wrap in cling film and chill. Preheat the oven to 200°C. Peel the kohlrabi, quarter it, and cut it into thick slices. Bring the water to a boil, add the butter, salt, and nutmeg, and cook the kohlrabi slices in it for 6-8 minutes until soft. Drain the vegetables, reserving about 100 ml of the cooking water. Let it cool slightly. Purée the cooking water with the cream, crème fraîche, egg yolk and egg, pepper, salt, nutmeg, and parsley (or whisk thoroughly). Roast the sunflower seeds in a pan (without adding any fat) until light brown. Roll out the dough and line a greased quiche dish. Arrange the kohlrabi and sunflower seeds in it. Pour the egg and cream mixture over the dough. Bake on the lowest rack for about 45 minutes. For the sauce, puree sweet and hot mustard with lemon juice and oil. Stir in the herbs. The lightly browned quiche tastes best when served lukewarm, which makes it more stable and easier to remove from the pan. Drizzle with the sauce before serving. If you’re omitting the sauce, you can add extra seasoning to the kohlrabi and/or season the egg and cream with herbs to prevent it from becoming too bland.