Vegetarian Kohlrabi Quiche

Ingredients for 4 servings:

• 75 ml milk (low-fat)
• 75 ml water
• ½ sachet of dry yeast
• 1 tbsp butter, softened
• 250 g flour
• 1 tsp salt
• 1.2 kg kohlrabi
• 1 onion(s)
• 300 g low-fat yogurt
• 50 g blue cheese
• 3 small eggs
• 2 tbsp flour
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Heat the milk and water to lukewarm, mix the flour with the dried yeast and salt, add the butter and liquid. Using a dough hook, knead into a smooth dough. Cover the dough and let it rise in a warm place for 30 minutes. Meanwhile, pluck 6 to 8 tender leaves from the kohlrabi. Peel the kohlrabi and cut into very thin slices or grate them; I always grate them coarsely. Peel and finely chop the onion. Sauté both briefly. Then mash the blue cheese with a fork and mix with the yogurt. Stir in the eggs, salt, and pepper. Mix this mixture with the steamed kohlrabi. Now spread the dough into a greased 28 cm springform pan and press a 3 cm high edge onto the pan. Pour in the kohlrabi mixture and spread evenly. Bake for 40 minutes in a preheated oven at 200 °C (top and bottom heat), or 180 °C (convection oven without preheating). Let cool slightly. Tastes very good cold too.