Carrot and courgette quark quiche

Name: Carrot and courgette quark quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Flour; 1/2 cube (21 g) fresh yeast; 1 pinch Sugar; 7-10 Tbsp Salt; 2 tablespoons (10 g each) Oil; 250 g Carrots; 250 g Courgette; 1 (350 g ) Stalk leek (leek); 1 small onion; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp black pepper; 250 g Low-fat curd; 100 ml Milk; 3 Eggs (size M); 1 collar Chervil; 1/2 bunch Chives; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Flour
1/2 cube (21 g) fresh yeast
1 pinch Sugar
7-10 Tbsp Salt
2 tablespoons (10 g each) Oil
250 g Carrots
250 g Courgette
1 (350 g ) Stalk leek (leek)
1 small onion
1 TEASPOON Instant vegetable stock
7-10 Tbsp black pepper
250 g Low-fat curd
100 ml Milk
3 Eggs (size M)
1 collar Chervil
1/2 bunch Chives
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into it, stir with 75 ml lukewarm water, sugar and some flour from the rim until smooth. Leave to rest in a warm place for about 15 minutes. Add 100 ml lukewarm water, 1/2 teaspoon salt and 1 tablespoon oil to the rim, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 30 minutes until the dough has risen to twice its original size. In the meantime, clean, wash and peel the carrots. Wash, clean and halve the zucchini lengthwise, clean and wash the leek.
2
Cut the vegetables into slices. Peel and finely dice onion. Heat 1 tablespoon of oil. Fry the zucchini in it for about 5 minutes, remove. Add the onion and sauté. Add carrots and leek, fry briefly. Deglaze with 150 ml water, bring to the boil and stir in broth. Simmer for 8-10 minutes until the liquid has evaporated. Add zucchini. Season to taste with salt and pepper, allow to cool slightly. Stir quark, milk and eggs until smooth. Wash the herbs, dab dry, put some chervil aside for garnishing. Chervil finely chop, cut chives into fine rolls. Stir into the quark and egg mixture.
3
Simmer for 8-10 minutes until the liquid has evaporated. Add zucchini. Season to taste with salt and pepper, allow to cool slightly. Stir quark, milk and eggs until smooth. Wash the herbs, dab dry, put some chervil aside for garnishing. Chervil finely chop, cut chives into fine rolls. Stir into the quark and egg mixture. Season with salt, pepper and nutmeg. Knead the dough once again briefly. Roll out round (approx. 30 cm Ø) on a floured work surface. Grease a springboard (bottom 26 cm Ø, top 30 cm Ø) or a springform pan (26 cm Ø), put the dough into it and press the rim slightly. Spread the vegetables on the dough and pour the quark and egg mixture evenly over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with the remaining chervil
4
Season with salt, pepper and nutmeg. Knead the dough once again briefly. Roll out round (approx. 30 cm Ø) on a floured work surface. Grease a springboard (bottom 26 cm Ø, top 30 cm Ø) or a springform pan (26 cm Ø), put the dough into it and press the rim slightly. Spread the vegetables on the dough and pour the quark and egg mixture evenly over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with the remaining chervil
5
Waiting time approx. 15 minutes