Carrot and sugar pea quiche

Name: Carrot and sugar pea quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 230 g Flour; 50 g ground almonds with skin; 7-10 Tbsp Salt; 1 knife tip Baking Powder; 125 g Butter; 5 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 1 (approx. 400 g) Bowl finger carrots; 250 g Sweet peas; 1/2 bunch Parsley; 150 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

230 g Flour
50 g ground almonds with skin
7-10 Tbsp Salt
1 knife tip Baking Powder
125 g Butter
5 Eggs (size M)
2 TABLESPOONS Breadcrumbs
1 (approx. 400 g) Bowl finger carrots
250 g Sweet peas
1/2 bunch Parsley
150 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper

Directions

1
Mix flour, almonds, 1 teaspoon salt and baking powder in a bowl. Add butter in flakes, egg and about 2 tbsp. cold water and knead to a smooth shortcrust pastry. Roll out the dough on a large sheet of lightly floured baking paper to a circle (32-33 cm Ø).
2
Line a greased tart mould with lift-off base with the dough, cutting off the excess dough. Prick the bottom of the pastry several times with a fork and sprinkle with breadcrumbs. Place the mould in a cool place.
3
Clean, wash and drain the carrots. Wash, drain and clean the sugar snap peas. Pre-cook the carrots in boiling salted water for about 5 minutes, lift them out and rinse under cold water.
4
Drain it. Add sugar snap peas to the boiling water and blanch for about 2 minutes. Also rinse under cold water and drain.
5
Wash parsley, shake dry and chop. Mix milk, 4 eggs and parsley, except for something to sprinkle. Season with salt, pepper and nutmeg. First place the sugar snap peas, then the whole carrots in a star shape in the mould.
6
Pour egg milk evenly over the top and bake in the preheated oven, bottom shelf (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Remove the finished carrot tart from the tin and sprinkle with the remaining parsley.