- Single dish
- 60 min
Beet, Kohlrabi and Nonno Nanni Robiola Quiche
-200 g “0” flour;
-60 g rye flour;
-1 teaspoon salt;
-150 g butter at room temp.;
-1 tablespoon milk;
-2 beets (or turnips);
-6 courgette flowers;
-200 g Nonno Nanni Robiola;
-100 ml milk;
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Prepare the shortcrust pastry.
Sift the flour and salt and add cubed butter. Crumble it well with your fingers, without making the mixture too warm, then add the egg and milk. Mix until you have a dense mass. Transfer to a floured work surface, knead a little, just until the mixture is smooth, then let it rest in the refrigerator for at least half an hour.
Meanwhile, clean the dirt off the beets and keep just the root, peel the kohlrabi and cut it into cubes.
Boil both, in separate pots, for 15 minutes; the kohlrabi will still be crunchy but not hard, and the beets should tender to the touch. If not, cook a few more minutes.
Take them out of the pots, drain the kohlrabi well and peel the warm beets, which are then puréed in an immersion blender. Combine the Nonno Nanni Robiola, milk, egg and thyme in a bowl, season with salt and pepper and add to the beet purée.
Gently clean the courgette flowers, opening them to remove the pistil.
Preheat the oven to 175°C.
Take the shortcrust pastry out of the refrigerator, roll it out and line a round 26-cm pan. Reserve any remaining pastry to decorate the top.
Place the cubes of kohlrabi on the bottom, pour the filling over them, decorate with the flowers and trim with the reserved pastry.
Bake for about 35-40 minutes, until the pastry is lightly golden.
Let rest in the oven for 15 minutes, then serve.
Recipe devised by food blogger
One in a million
My name is Monica and I’m not a lady. I’m not a lady because I love to cook, to get covered in flour and grab raw gnocchi by the hand.