Carrot and courgette quark quiche (diabetics)

Name: Carrot and courgette quark quiche (diabetics)
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; 7-10 Tbsp Salt; 2 tablespoons (10 g each) Oil; 200 g cleaned carrots; 200 g cleaned zucchini; 300 g cleaned leek (leek); 1 small cleaned onion; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Pepper; 250 g Low-fat curd; 100 ml Milk; 3 Eggs (size M); 1 collar Chervil; 1/2 bunch Chives; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Flour
1/2 cube (21 g) fresh yeast
7-10 Tbsp Salt
2 tablespoons (10 g each) Oil
200 g cleaned carrots
200 g cleaned zucchini
300 g cleaned leek (leek)
1 small cleaned onion
1 TEASPOON Instant vegetable stock
7-10 Tbsp Pepper
250 g Low-fat curd
100 ml Milk
3 Eggs (size M)
1 collar Chervil
1/2 bunch Chives
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and press a depression into it. Crumble yeast into it, stir with 75 ml lukewarm water and some flour from the rim until smooth. Cover and leave to rise in a warm place for about 15 minutes. Add 100 ml lukewarm water, 1/2 teaspoon salt and 1 tablespoon oil, knead until smooth. Leave to rest for a further 30 minutes. In the meantime wash carrots, zucchini and leek. Cut the zucchini in half lengthwise.
2
Cut the vegetables into slices. 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 again. Season with salt and pepper. Leave to cool. Stir quark, milk and eggs until smooth. Wash the herbs, dab dry, put some chervil aside for garnishing. Chervil finely chop, cut chives into small rolls.
3
Add zucchini again. Season with salt and pepper. Leave to cool. Stir quark, milk and eggs until smooth. Wash the herbs, dab dry, put some chervil aside for garnishing. Chervil finely chop, cut chives into small rolls. Stir into the quark mixture. Season with salt, pepper and nutmeg. Knead the dough again. 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 top and pour the quark and egg mixture over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Garnish with the rest of the chervil
4
Season with salt, pepper and nutmeg. Knead the dough again. 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 top and pour the quark and egg mixture over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Garnish with the rest of the chervil