Kohlrabi And Greens Pie Recipe

I absolutely love this kohlrabi and greens pie because it combines the earthy flavors of kohlrabi and mixed greens with the creamy richness of Parmesan, creating a comforting yet unique dish that feels both indulgent and nourishing. Plus, it’s such a fun way to use seasonal veggies in a pie, making it perfect for impressing friends at a potluck or just treating myself to a wholesome, delicious meal!

I adore developing recipes that showcase one of my favorite, underutilized yet highly nutritious vegetables: kohlrabi. In this Kohlrabi and Greens Pie, the grated kohlrabi blends beautifully with mixed greens—spinach, kale, chard—that you might also use in a quiche.

The kohlrabi provides a big old dose of vitamins and minerals, and when you pair it with the oh-so-common quiche companion Parmesan cheese, as this recipe does, I think you get a pie that is both 100 percent wholesome and 100 percent delicious.

Ingredients

Kohlrabi Bulbs: A vitamin C-rich, high-fiber, low-calorie vegetable.

Nutrient-dense, mixed greens supply iron and vitamins A, C, and K.

Onion: Contributes a sweet, savory taste; boasts a wealth of antioxidants, and holds high quantities of vitamin C.

Olive Oil: A fat that is healthy and known for heart benefits; abundant in antioxidants.

Parmesan Cheese: Provides protein and calcium; contributes a deep, savory flavor.

Breadcrumbs: Give crunch and texture; a form of carbohydrate.

Ingredient Quantities

• 2 medium kohlrabi bulbs, peeled and grated
• 1 cup mixed greens (spinach, kale, or chard), finely chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 prepared pie crust
• 1 tablespoon butter

Instructions

1. Certainly! Below is a brief recipe for kohlrabi and greens pie.

2. Your oven should be preheated to 375°F (190°C).

3. A large skillet is the place where the olive oil is heated. Not too hot, though—it should be medium heat. In goes the chopped onion, and it, too, is not allowed to get too hot. Sauté until translucent, which is a fancy word for “not quite see-through.” The onion, like the oil, should take about 5 minutes to get to this stage.

4. Add the grated kohlrabi and sauté for another 5 minutes. K is for kohlrabi.

5. Place the mixed greens in the skillet and cook for 3-4 minutes until wilted. Remove from heat.

6. Add salt, black pepper, and ground nutmeg to the vegetable mixture to season it.

7. In a large bowl, mix together the lightly beaten eggs, grated Parmesan cheese, and breadcrumbs. Then combine them with the sautéed vegetables.

8. The prepared pie crust should be rolled out and fitted into a pie dish. Any excess dough around the edges should be trimmed.

9. Pour the kohlrabi mixture into the pie crust, making sure to distribute it evenly.

10. Place tiny bits of butter on top of the filling.
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1. Preheat oven to 375 degrees. Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and set in the center. Let cool slightly before serving.

Equipment Needed

1. Oven
2. Large skillet
3. Cutting board
4. Chef’s knife
5. Box grater
6. Wooden spoon or spatula
7. Large mixing bowl
8. Measuring spoons
9. Measuring cups
10. Pie dish
11. Rolling pin (if rolling out pie crust further)
12. Pastry brush (optional, for trimming excess dough)

FAQ

• Q: Can I use a different cheese instead of Parmesan?Sure, you can replace Parmesan with Pecorino Romano or Gruyère to achieve a different taste.
• Q: How can I store the leftover pie?A: Any leftover food should be placed in an airtight container and stored in the fridge where it can last for up to 3 days.
• Q: Can I prepare the pie crust from scratch?A: If you prefer, a pie crust made from scratch can certainly be used; just be sure it’s rolled out to fit your pie dish.
• Q: Can this recipe be made gluten-free?Q: Can I make this recipe gluten-free?
• Q: Is there a substitute for kohlrabi in this recipe?If kohlrabi is elusive, turnips or the stems of broccoli may serve as a substitute.
• Q: Can I make this pie in advance?A: Yes, refrigerate the pie after preparing it and bake it immediately before serving.
• Q: Do I need to pre-cook the kohlrabi before adding it to the pie?The grated kohlrabi is cooked nicely during the baking process and keeps a nice texture. No, they do not cook off in any way that is detrimental to the finished product.

Substitutions and Variations

Kohlrabi: Use turnips or rutabaga instead. Peel and grate either root vegetable.
If you don’t have mixed greens, you can use:
Arugula.
Mustard greens, finely chopped.
Substitutes for onion: shallots or leeks, finely chopped.
Canola oil or melted coconut oil can be used as substitutes for olive oil.
Parmesan cheese: Substitute with Pecorino Romano or grated Asiago.

Pro Tips

1. Pre-cook the Pie Crust To prevent a soggy bottom, pre-bake the pie crust for about 10 minutes before adding the filling. This helps ensure a crisp base for your pie.

2. Squeeze Excess Moisture After grating the kohlrabi, use a clean kitchen towel to squeeze out any excess moisture. This will help prevent the pie filling from becoming too watery.

3. Season Layers When adding the mixed greens and kohlrabi to the skillet, taste and adjust seasoning at each step to ensure the flavors are well-balanced throughout the dish.

4. Combine Cheeses for Depth Consider mixing in a small amount of Gruyère or cheddar cheese with the Parmesan for a richer and more complex flavor.

5. Crumb Topping For extra texture and flavor, sprinkle additional breadcrumbs mixed with a bit of Parmesan and melted butter over the top of the pie before baking. This will create a crispy, cheesy topping.