Chervil and carrot quiche

Name: Chervil and carrot quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 100 g Beurre de yaourt; 4 Eggs (size M); 200 g Sweet peas; 600 g small bunches of carrots; 200 ripened cream; 5 TABLESPOONS Milk; 1 TEASPOON Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Pot of chervil; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
7-10 Tbsp Salt
100 g Beurre de yaourt
4 Eggs (size M)
200 g Sweet peas
600 g small bunches of carrots
200 ripened cream
5 TABLESPOONS Milk
1 TEASPOON Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Pot of chervil
1 TABLESPOON Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Knead flour, salt, butter and 1 egg to a smooth dough. Wrap in foil and chill for about 30 minutes. Wash, clean and drain the mangetouts. Clean, peel and wash the carrots.
2
Steam the carrots in a pot covered with a little water for 6-7 minutes, remove and rinse in cold water. Halve the sugar snap peas. Stir sour cream, milk and 3 eggs until smooth. Sift the starch on top and fold in.
3
Season to taste with salt, pepper and nutmeg. Wash the chervil, dab dry, remove coarse stalks. Finely chop the rest of the chervil. Stir chervil into the egg cream. Roll out the dough on a floured work surface and line a greased, floured tart with a lift-off base (26 cm Ø).
4
Sprinkle the bottom with breadcrumbs. Spread half the sugar snap peas on top. Spread the carrots like spokes on top, possibly cutting them smaller. Spread the remaining sugar snap peas in the spaces in between. Pour egg cream over the top and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) for 35-45 minutes until golden brown.