Bell pepper and carrot pie

Name: Bell pepper and carrot pie
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized carrots; 2 large yellow peppers; 125 g Low-fat curd; 3 Eggs; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Flour; 1 package Baking Powder; 2 (150 g each) Cup of sour cream; 1 Egg Yolk; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized carrots
2 large yellow peppers
125 g Low-fat curd
3 Eggs
5 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Flour
1 package Baking Powder
2 (150 g each) Cup of sour cream
1 Egg Yolk
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil

Directions

1
Clean and wash the carrots and peppers. Cut carrots into thin slices, peppers into thin strips. Mix quark, 2 eggs, oil and salt until smooth. Mix flour and baking powder and pour it over the quark and work it into a smooth dough with the dough hooks of the hand mixer.
2
Roll out on a floured work surface to a circle (26 cm Ø) and place in a greased pie mould (24 cm Ø). Prick the pastry base several times with a fork. Layer the vegetables in the mould.
3
Mix cream, remaining egg and egg yolk and season with salt, pepper, paprika and nutmeg. Pour over the vegetables and spread some chervil leaves on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.