Carrot and tomato quiche

Name: Carrot and tomato quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 7-10 Tbsp some + 150 g cold butter; 50 g Parmesan (piece); 200 g + some spelt flour or wheat flour (type 550); 7-10 Tbsp salt, pepper; 500 g Carrots; 2 Onions; 2 Garlic cloves; 75 g dried soft tomatoes; 1⁄2 Federation Thyme; 1 TABLESPOON Oil; 150 g cream quark (40 % fat); 4 Eggs (Gr. M); 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

7-10 Tbsp some + 150 g cold butter
50 g Parmesan (piece)
200 g + some spelt flour or wheat flour (type 550)
7-10 Tbsp salt, pepper
500 g Carrots
2 Onions
2 Garlic cloves
75 g dried soft tomatoes
1⁄2 Federation Thyme
1 TABLESPOON Oil
150 g cream quark (40 % fat)
4 Eggs (Gr. M)
7-10 Tbsp Aluminium foil

Directions

1
Grease a tart mould with lifting base (22 cm Ø). For the dough, finely grate 50 g Parmesan cheese. Mix in a bowl with 200 g flour, 1 teaspoon salt and parmesan. Add 150 g butter in pieces and 6 tbsp. cold water.
2
Knead first with the dough hooks of the mixer, then briefly with your hands to form a smooth dough. Roll out the dough on a well floured work surface until round (approx. 26 cm Ø). Line a form with the dough, pressing up the rim and cutting straight if necessary.
3
Prick the bottom several times with a fork. Cover and place in a cool place.
4
For the filling, peel and wash the carrots and cut them into thin slices. Peel onions and garlic, cut the onions into strips. Finely dice the garlic. Dice tomatoes finely as well. Wash the thyme, shake dry and remove the leaves.
5
Heat the oil in a large frying pan. Sauté the carrots for about 5 minutes at medium heat. Add onions and garlic and continue to fry for about 2 minutes. Stir in tomatoes and thyme. Season with salt and pepper.
6
Remove from the stove and let it cool down a little.
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the icing, mix curd and eggs well. Season well with salt and pepper. Approx. 2⁄3 Spread the quark mixture on the shortcrust pastry base and add the carrot mixture.
8
Spread the rest of the cast over it. Bake the quiche in a hot oven on the lower shelf for about 30 minutes. If necessary, cover with foil for the last 5 minutes. Remove and allow to rest briefly before cutting.
9
It goes well with sour cream.