Fine carrot quiche

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3.9 18
COOK TIME
80 mins
TOTAL TIME
80 mins

Ingredients

Servings: 12
  • 250 g Flour
  • 150 g Butter
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 800 g Carrots
  • 1 Stalk sage
  • 125 g Whipped cream
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Parmesan cheese
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Mix flour, 125 g soft butter, 1 egg, 40-50 ml cold water and a little salt to a smooth quiche dough. Wrap in foil and chill for about 30 minutes. In the meantime peel, wash and dice the carrots.

  2. 2

    Place in a saucepan with the remaining butter and 200 ml water. Salt a little and cook covered for about 12 minutes. Let it cool down afterwards. Roll out the dough to a circle (approx. 26 cm) on a lightly floured work surface.

  3. 3

    Line a greased and breadcrumbed mould (24 cm Ø; with removable bottom) with the dough. Press the edge of the dough firmly. Prick the base several times with a fork. Spread carrots and sage leaves in it.

  4. 4

    Whip 3 eggs and cream. Season with salt and pepper. Pour over the carrots. Sprinkle with parmesan. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.

Nutrition Facts

KCAL
270 kcal
CARBS
18 g
FATS
18 g
PROTEINS
8 g