Savory Turnip Quiche

Here is my go-to turnip quiche recipe, with a buttery crust and a creamy filling made with thinly sliced turnips, fresh herbs, eggs, and a blend of Swiss and Parmesan cheese.

This quiche has become my weeknight dinner hero – it’s simple enough for busy evenings but good enough for company too. I often make an extra one to have for lunch the next day. Who doesn’t love quiche for lunch?

What Kind of Turnips Should I Use?

Japanese turnips (also called hakurei turnips) are the star of this recipe, and they’re quite different from their larger, purple-topped cousins. These small white turnips are sweeter and more delicate in flavor than regular turnips, making them perfect for quiche. If you can’t find Japanese turnips at your local market or farm stand, you can substitute regular turnips – just be sure to choose smaller ones that feel firm and heavy for their size. One of the best things about Japanese turnips is that both the roots and greens are edible, so you get two vegetables in one, and the tender greens add extra nutrition and flavor to this dish.

Options for Substitutions

This quiche recipe can be adapted with several easy swaps if you need them:

• Almond meal: For the crust, you can swap almond meal with hazelnut meal, or use regular flour if you don’t need it to be gluten-free. If using regular flour, reduce the olive oil to 1/4 cup.
• Japanese turnips: Regular turnips work fine here – just make sure to cut them into smaller pieces as they’re usually bigger. You could also use radishes or even parsnips for a different flavor.
• Turnip greens: Swiss chard, spinach, or kale make great alternatives to turnip greens. If using kale, cook it a few minutes longer as it’s tougher.
• Green garlic: No green garlic? Use 2-3 extra regular garlic cloves plus a few chopped scallions to get a similar flavor profile.
• Goat cheese: Feel free to use feta, cheddar, or even Gruyere cheese instead. Each will give the quiche its own unique taste.
• Cream: You can use half-and-half or whole milk instead of cream. If using milk, reduce the amount to 1/3 cup to maintain the right consistency.

Watch Out for These Mistakes While Baking

The trickiest part of making a perfect quiche is achieving the right crust texture – using too much water in your almond meal crust can make it soggy, so stick to the exact measurements and press it firmly into the pan. When cooking the turnips, a common mistake is not getting enough moisture out of them first, which can lead to a watery filling – make sure to sauté them until they’re slightly golden and most of their moisture has evaporated. Another crucial step people often rush is letting the sautéed vegetables cool before adding them to the egg mixture, as hot vegetables can start cooking the eggs prematurely and create an uneven texture. For the best results, whisk your eggs and cream thoroughly until completely combined, and don’t overbake – the quiche should still have a slight wobble in the center when you take it out, as it will continue to set while cooling.

What to Serve With Turnip Quiche?

This savory quiche makes a perfect brunch or light dinner dish, and there are lots of tasty ways to round out your meal. A simple mixed green salad dressed with a light vinaigrette helps balance the richness of the quiche while adding a fresh crunch to your plate. For breakfast or brunch, try serving it with some fresh fruit like berries or sliced melon on the side. If you’re having it for dinner, roasted vegetables like carrots or Brussels sprouts would make great companions since they complement the earthy flavors of the turnips and herbs in the quiche.

Storage Instructions

Keep Fresh: This tasty turnip quiche will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, once all the flavors have had time to mingle together!

Freeze: You can freeze individual slices of quiche wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn. This is super handy for quick grab-and-go meals!

Reheat: When you’re ready to enjoy your leftover quiche, warm it in a 350°F oven for about 15-20 minutes, or pop it in the microwave for 1-2 minutes. If reheating from frozen, let it thaw overnight in the fridge first. The crust might not be quite as crispy as fresh, but it’ll still be delicious!

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 60-70 g
• Fat: 130-150 g
• Carbohydrates: 40-50 g

Ingredients

• 2 cups almond meal
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon salt
• Small pinch ground black pepper
• Small pinch crushed red pepper
• 1/3 cup olive oil
• 5 teaspoons water
• Butter or ghee for cooking vegetables
• 1 small onion, finely diced
• 2 stalks green garlic, finely chopped
• Generous pinch salt
• 1 teaspoon dried thyme
• Small pinch crushed red pepper
• 3 to 4 small japanese turnips, chopped
• About 1 1/2 cups turnip greens, chopped
• 4 large eggs
• 1/2 cup cream
• Pinch each of salt and pepper
• 4-6 ounces crumbled goat cheese (or freshly grated cheddar)

Step 1: Prepare the Oven and Tart Pan

Begin by placing a rack in the center of the oven and preheating it to 375°F (190°C).

Grease a 9-inch tart pan or pie plate with oil to prevent sticking.

Ensure it’s well-coated for easy removal of the crust later.

Step 2: Make the Tart Crust

In a large bowl, whisk together the almond flour, minced garlic, thyme, salt, black pepper, and crushed red pepper flakes.

Stir in the olive oil and water until the mixture is well combined and forms a dough.

Press this dough into the greased tart pan or pie plate, making sure it extends at least 1 1/4 inches up the sides.

Pre-bake the crust in the oven for 10 minutes.

This will help set the crust before adding the filling.

Step 3: Prepare the Filling

While the crust is pre-baking, heat a few tablespoons of butter or ghee in a large cast iron skillet over medium-high heat.

Add the chopped onion and cook until it becomes softened and lightly browned.

Next, add the minced green garlic, a hefty pinch of salt, dried thyme, and crushed red pepper flakes.

Cook for about 1 minute longer to develop flavors.

Step 4: Add Vegetables to the Filling

Stir in the chopped turnips into the skillet and continue to cook until they are softened, about 5-7 minutes.

Afterward, add the turnip greens and cook them for a few more minutes until the greens are wilted and everything is well combined.

Remove the skillet from the heat once the vegetables are cooked to your liking.

Step 5: Combine Eggs and Finish the Filling

In a medium bowl, whisk together the eggs.

This mixture will be added to the vegetables to create the filling for the tart.

At this stage, you may wish to incorporate additional ingredients like cheese or herbs for extra flavor.

Note: Continue with Combining and Baking

As the final steps were not provided, ensure that you combine the egg mixture with the vegetable filling before pouring it into the pre-baked crust.

Bake in the preheated oven until the filling is set and the top is lightly browned.

Let it cool slightly before serving and enjoy your hearty vegetable tart!