Hearty carrot quiche with tofu cream

Name: Hearty carrot quiche with tofu cream
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 50 g Tofu; 150 g Tofu; 200 g Spelt flour (Type 630); some Spelt flour (Type 630); 1 TEASPOON Baking Powder; 150 g Margarine (without milk constituents); some Margarine (without milk constituents); 5 Eggs (Gr. M); 7-10 Tbsp Salt; 500 g Carrots; 2 Onions; 2 Garlic cloves; 75 g dried soft tomatoes; 4 Stem/s Thyme; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Low-fat, easily digestible tofu not only replaces the usual milk in egg icing, but also supplies unsaturated fatty acids that are good for the heart. Great side effect: the quiche becomes nice and creamy and yet firm

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

50 g Tofu
150 g Tofu
200 g Spelt flour (Type 630)
some Spelt flour (Type 630)
1 TEASPOON Baking Powder
150 g Margarine (without milk constituents)
some Margarine (without milk constituents)
5 Eggs (Gr. M)
7-10 Tbsp Salt
500 g Carrots
2 Onions
2 Garlic cloves
75 g dried soft tomatoes
4 Stem/s Thyme
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
For the dough, finely puree 50 g tofu. Knead 200 g flour, baking powder, 150 g margarine, 1 egg, 1 pinch of salt and the pureed tofu first with the dough hooks of the mixer, then with your hands until smooth. Roll out round (approx. 26 cm Ø) on a well floured work surface. Line a greased tart mould with a lifting base (22 cm Ø) with it. Prick the base several times with a fork. Put it in a cold place.
2
For the filling, peel and wash the carrots and cut them into thin slices. Peel onions and garlic. Cut onions into strips and garlic into fine cubes. Finely dice the tomatoes. Wash thyme, shake dry and chop finely. Heat oil in a frying pan. Sauté the carrots in it over medium heat for about 5 minutes. Add onions and garlic and fry for about 2 minutes. Stir in tomatoes and thyme. Season with salt and pepper. Let cool off.
3
For the glaze, puree 150 g tofu with 4 eggs. Season with salt and pepper. Approx. 2⁄3 Spread the tofu mixture on the pastry base. Add the carrot mixture and spread the rest of the tofu cream on top.
4
Bake the quiche in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the lower rack for approx. 30 minutes. If necessary, cover with foil for the last 5 minutes. Take out, let cool down a little. Lactose-free sour cream tastes good with it.