Vegetable Quiche

Makes 6 servings.


  • 1 kohlrabi, cubed
  • 2 yellow peppers, cubed
  • 4 oz. sugar peas, julienned
  • 1-1/2 oz. vegetable broth
  • 1 puff pastry
  • 5 oz. Emmentaler cheese, grated and divided
  • 1 bunch parsley, chopped
  • 1 bunch chives, chopped
  • 4 oz. cottage cheese
  • 2 eggs
  • 3-1/2 oz. milk
  • 2 Tbsp. sunflower seeds
  • Salt and pepper, to taste


Preheat oven to 425° F.

Bring the vegetable broth and vegetables to a boil, cover and cook at a low temperature for 5 minutes. Drain the vegetables and put the vegetable broth aside.

Lay the dough onto a greased baking sheet. Sprinkle the dough with half of the Emmentaler cheese, and place the vegetables on top.

In a seperate bowl, mix together the cottage cheese, eggs, milk, drained vegetable broth, herbs, and remaining cheese. Salt and pepper to taste. Pour mixture over the vegetables. Sprinkle with sunflower seeds.

Bake for 20 minutes.