Carrot-ginger quiche with herb salad
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 2 Egg yolk (size M)
- 7-10 Tbsp Salt
- 1 TEASPOON + 1 pinch of sugar
- 100 g cold butter
- 600 g Carrots
- 1 piece(s) (approx. 1,5 cm) Ginger
- 125 g Schmand
- 3 Eggs (size M)
- 1-1 1/2 TSP. Curry
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Breadcrumbs
- 100 g Baby salad mix
- 8 Stem(s) Parsley
- 1 Beet Cress
- 7 TABLESPOONS white balsamic vinegar
- 3-4 Tbsp Olive oil
- 7-10 Tbsp Fat and flour
- baking paper
Directions
- 1
For the short pastry, put flour, egg yolks, 3 tbsp. cold water, 1 tsp. salt, 1 tsp. sugar and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough
- 2
Roll out to a circle (approx. 30 cm Ø) between 2 layers of baking paper. Remove the upper layer of baking paper. Grease a quiche tin (24 cm Ø, 3 cm high rim) and dust with flour. Pour in the dough, press the base and rim firmly. Prick several times with a fork. Chill in the pan for approx. 45 minutes.
- 3
In the meantime, peel and wash the carrots and cut them into diagonal slices. Boil up in boiling salted water, cover and cook for about 5 minutes. Pour into a sieve and drain very well
- 4
Peel and finely grate the ginger. Mix sour cream, eggs, ginger and curry. Season with salt and pepper. Sprinkle the bottom with breadcrumbs. Spread carrots on top and pour the icing evenly over it
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf
- 6
In the meantime clean and wash the salad and drain very well. Wash parsley, shake dry and cut very roughly. Cut cress from the bed. For the vinaigrette, mix vinegar, salt, pepper and sugar. Embezzle oil
- 7
Mix salad, parsley, cress and vinaigrette well. Remove quiche from the oven, cut into pieces and arrange on plates with salad. Add the rest of the salad
- 8
Waiting time approx. 30 minutes
Nutrition Facts
220 kcal
16 g
15 g
5 g
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