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Rosemary Rutabaga Quiche

Rosemary Rutabaga Quiche Here is another original recipe from Vegetarian Underground that is scrumptious. The delicate flavor of the rutabaga is featured in this company quality quiche. Because of the eggs, milk and Romano cheese, this dish is loaded with protein and makes a good entree.

Serves 6-8.



  • 1/2 c all-purpose flour
  • 1/2 c yellow cornmeal
  • 1 Tbsp sugar
  • 1/2 tsp dry rosemary
  • 1/4 tsp salt
  • dash white pepper
  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 4 to 5 Tbsp ice water


  • 2 Tbsp olive oil
  • 2 small rutabagas, peeled and thinly sliced (about 2 cups)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp dry rosemary
  • 4 eggs
  • 1-12 oz can evaporated milk
  • 1/4 c Romano cheese, grated (divided use)
  • 1/4 tsp white pepper
  • dash Hungarian paprika
  • 1 Tbsp butter


  1. In medium bowl blend all-purpose flour, cornmeal, sugar, rosemary, salt, and white pepper.
  2. Cut the butter into small slices or chunks.
  3. Cut in the butter with a pastry cutter or fork until the butter chunks form 1/8 to 1/4 inch bits and are evenly distributed in the dry ingredients.
  4. Add the ice water a tablespoon at a time, mixing in with fingertips, until the dough just comes together.
  5. Roll into 10 inch disk.
  6. Place it in a 8.5″ x 2″ round cake pan or 6 cup quiche pan and crimp the edges.
  7. Place in freezer while preparing filling.
  8. Preheat the oven to 350 degrees F.
  9. In a large skillet, heat the olive oil and saute the rutabaga and onion until beginning to caramelize and turn golden (about 5-6 minutes).
  10. Add garlic and saute another minute.
  11. Remove from heat, add rosemary, stir, and set aside to cool a bit.
  12. In a large bowl, beat the eggs lightly.
  13. Add the evaporated milk, 3 tablespoons of the Romano cheese and white pepper; beat lightly again.
  14. Pour evenly over the rutabaga.
  15. Top with the remaining tablespoon of Romano cheese and the paprika.
  16. Dot with butter.
  17. Bake for 60 minutes, or until set up and rich brown color.
  18. Allow to cool at least 15 minutes before cutting and serving with a green salad.

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