CSA Cooking Show: Ulu Crusted Veggie Quiche

What’s ulu crusted veggie quiche, you ask? A french inspired deep dish of CSA veggie goodness whisked together with farm fresh eggs, bacon, and resting on a bed of tender ulu (breadfruit) crust. It’s warm, colorful, and spotted with melty chèvre and a golden brown top. This quiche will change you.

And guess what, this quiche is also a canvas. A pillar recipe, so to speak, that allows you the freedom to substitute ingredients depending on the season. No ‘ulu around? Use sweet potato in its place! Not in the mood for kale? Try Swiss chard! Out of chèvre? Use feta! This quiche is truly versatile, elegant, and family friendly.

Ulu Crusted Veggie Quiche


Ulu Crust

  • 1 ¼  C. Ulu, boiled and peeled
  • ¼ C. Parmesan cheese, grated
  • 2 tsp. Oil
  • 1 Egg
  • Salt and pepper, to taste

Veggie Quiche

  • 5 Eggs
  • 1 C. Heavy cream
  • 1 C. Greens, chopped (kale, spinach, or Swiss chard)
  • 6 Cherry tomatoes, chopped
  • 3 Mushrooms, sliced
  • ¼ C. Onion, chopped
  • ¼ C. Green onion, chopped
  • ¼ C. Bacon, sausage, or smoked meat, chopped (optional)
  • 1 Garlic clove, minced
  • ¼ C. Chèvre, goat cheese
  • Salt and pepper, to taste


  1. To boil ulu first wash your ulu very well then cut into 8 slices. Remove the fibrous center, then put into boiling water for 35-40 minutes or until soft when poked with a fork.
  2. When drained and cooled you can easily remove skin with a knife.
  3. Preheat your oven to 425 degrees and grease your pie pan or square 9” x 9” pan.
  4. Mash your ulu either by hand, with a food processor, or in a blender.
  5. Combine mashed ulu with the egg, cheese, oil, salt and pepper.
  6. Press mixture into the bottom of your pan and bake for 20 minutes or until edges are light brown and crispy. Lower the oven temperature to 375 degrees.
  7. While the crust is baking, sautè your meat and veggies in a large pan with some oil until caramelized. Set aside and let cool.
  8. In a big mixing bowl, whisk together your heavy whipping cream, eggs, veggies, meat, salt, and pepper.
  9. Pour your egg mixture over your crust then drop clumps of chèvre over your quiche.
  10. Bake for 35-40 minutes or until the center is no longer jiggly. 
  11. Let cool for 5 minutes then cut into slices and serve.

Watch how it’s made on our YouTube channel HERE.

We would LOVE to see if you try out our recipes! Snap a few pics and share it by tagging us on social media @malama_kauai or email to stormy@malamakauai.org