Colourful vegetable quiche

Name: Colourful vegetable quiche
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 250 g + some wheat flour (e.g. Type 1050); 6 Eggs (Gr. M); 125 g cold + some butter or margarine; 7-10 Tbsp Salt; 500 g Carrots; 350 g Leeks (leek); 1 (approx. 400 g) small perennial celery; 400 g Schmand; 7-10 Tbsp white pepper; 7-10 Tbsp Nutmeg

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

250 g + some wheat flour (e.g. Type 1050)
6 Eggs (Gr. M)
125 g cold + some butter or margarine
7-10 Tbsp Salt
500 g Carrots
350 g Leeks (leek)
1 (approx. 400 g) small perennial celery
400 g Schmand
7-10 Tbsp white pepper
7-10 Tbsp Nutmeg

Directions

1
Knead 250 g flour, 1 egg, 125 g fat in pieces, 1 pinch of salt and possibly 1 tablespoon cold water until smooth. Cover and chill for about 30 minutes.
2
Peel or clean, wash and chop the vegetables. Cover and steam in little boiling salted water for 3-5 minutes. Drain, let drain well
3
Grease the springform pan (26 cm Ø). Roll out the dough on a little flour and make it round (approx. 34 cm Ø), line the form with the dough, while pressing up the edge approx. 4 cm, prick the bottom more often with a fork. Pre-bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes
4
Whisk the sour cream and 5 eggs, season well. Spread the vegetables on the dough. Pour the souring mixture over the dough. Bake in a hot oven at the same temperature for 50-60 minutes. Serve with herb curd cheese
5
Drink: cold beer