Light carrot quiche

Name: Light carrot quiche
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 125 g Flour; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 60 g cold butter; 600 g Carrots; 150 g Schmand; 3 Eggs (size M); 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

125 g Flour
1/2 TEASPOON Baking Powder
1 pinch Salt
60 g cold butter
600 g Carrots
150 g Schmand
3 Eggs (size M)
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the dough, put flour, baking powder, salt, butter in flakes and 3 tablespoons of cold water in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with your hands.
2
Roll out to a circle (approx. 23 cm Ø) on a floured work surface. Place in a greased, flour-spread tart mould (20 cm Ø) with lift-off base, press lightly, prick several times with a fork and chill for approx. 45 minutes.
3
In the meantime clean, wash and dice the carrots. Pour into boiling salted water, bring to the boil and cook over medium heat for about 5 minutes. Drain, quench, drain well and let cool off. In the meantime mix sour cream and eggs.
4
Season to taste with salt, pepper and nutmeg. Spread the carrots evenly on the base. Pour over the mixture. Bake on the lowest shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
5
Take it out of the oven. Carefully remove from the mould and serve garnished with chervil.