Carrot quiche

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 200 g Flour
  • 5 Eggs (size M)
  • 7-10 Tbsp Salt
  • 125 g cold butter
  • 1 collar Carrots
  • 150 g Sheep's cheese
  • 250 g Low-fat curd
  • 2 TABLESPOONS Milk
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 1 collar Thyme
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Quickly mix flour, 1 egg, 1/2 teaspoon salt and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for approx. 30 minutes. In the meantime clean, peel, wash and slice the carrots diagonally. Cook the carrots in boiling salted water for about 5 minutes. Remove and chill in cold water.

  2. 2

    Crumble the feta cheese. Put 50 g aside for sprinkling. Mix the rest of the sheep's cheese with curd, milk, olive oil and 4 eggs. Season with salt and pepper. Wash the thyme and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and mix with the quark mixture. Roll out the dough round (30 cm Ø). Grease a tart tin (24 cm Ø), dust with flour and line with it. Spread half of the quark mixture on the base and spread it out. Place carrot slices fan-shaped on the mixture.

  3. 3

    Roll out the dough round (30 cm Ø). Grease a tart tin (24 cm Ø), dust with flour and line with it. Spread half of the quark mixture on the base and spread it out. Place carrot slices fan-shaped on the mixture. Put the rest of the quark mixture between the carrots and sprinkle with 50 g feta cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove from the oven and serve garnished with remaining thyme

Nutrition Facts

KCAL
360 kcal
CARBS
22 g
FATS
23 g
PROTEINS
15 g