Leek and carrot quiche

Name: Leek and carrot quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Carrots; 2 Leek sticks (leek); 7-10 Tbsp Salt; 200 g Whipped cream; 3 Eggs; 7-10 Tbsp white pepper; 100 g Emmental cheese; 1 package (300 g) chilled fresh dough for 4 baguette rolls; 7-10 Tbsp Grease; 2 TABLESPOONS ground hazelnuts; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Herbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Carrots
2 Leek sticks (leek)
7-10 Tbsp Salt
200 g Whipped cream
3 Eggs
7-10 Tbsp white pepper
100 g Emmental cheese
1 package (300 g) chilled fresh dough for 4 baguette rolls
7-10 Tbsp Grease
2 TABLESPOONS ground hazelnuts
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Herbs

Directions

1
Peel the carrots, cut them in half lengthwise and cut them into longish pieces. Clean, wash and cut the leek into large pieces. Blanch vegetables in boiling salted water for about 5 minutes, rinse with cold water and drain. Whisk cream and eggs. Season with salt and pepper. Grate cheese. Roll out the fresh bread roll dough and roll out to a square (approx. 32x32 cm).
2
Put it into a greased pie or tart tin. Cut off protruding edge, prick dough several times with a fork. Sprinkle with hazelnuts, spread vegetables on top. Pour on egg milk. Sprinkle with cheese and sunflower seeds and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes. Garnish as desired with a bouquet of herbs. Results in approx. 8 pieces