Fine carrot quiche
easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 6 Eggs (size M)
- 125 g Butter or margarine
- 1 kg small carrots
- 200 g Schmand
- 50 g Whipped cream
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp freshly grated nutmeg
- 1 TEASPOON dried chives and parsley
- 2 TABLESPOONS Breadcrumbs
- 1/2 bunch Chives
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
Directions
- 1
For the short pastry, put flour, salt, sugar, 1 egg and fat in flakes in a bowl. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough. Roll out to a circle (approx. 30 cm Ø) on a lightly floured work surface. Grease a tart mould (28 cm Ø, with lift off base) and dust thinly with flour. Carefully place the dough inside and press the rim lightly.
- 2
Prick the base several times with a fork. Put the base in a cool place for about 45 minutes. In the meantime, peel and wash the carrots and cook them in boiling salted water for about 10 minutes. Pour carefully into a sieve and drain well. Mix sour cream, 5 eggs and cream. Season to taste with salt, pepper and nutmeg. Stir in chives and parsley. Sprinkle the base with breadcrumbs. Spread carrots evenly on top. Pour over the mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes on the lowest rack.
- 3
Season to taste with salt, pepper and nutmeg. Stir in chives and parsley. Sprinkle the base with breadcrumbs. Spread carrots evenly on top. Pour over the mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes on the lowest rack. In the meantime, wash the chives, dab dry and cut into rings. Remove the quiche from the oven, carefully remove from the mould and serve sprinkled with chives
Nutrition Facts
270 kcal
20 g
17 g
7 g
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