Risotto carrot quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions and garlic. Heat olive oil in a large pot. Fry the onion and garlic cubes in it. Add rice and stir-fry for a few minutes. Cook the rice for about 20 minutes, adding the vegetable stock little by little. Peel 300 g carrots, wash and roughly grate them. Clean the mangetouts and blanch in boiling salted water for 1 minute. Then rinse with cold water, drain on a sieve and cut diagonally into strips. Stir the sugar snap peas and carrot grater into the rice and let it cool down a little. Grate Parmesan finely and whisk with eggs and milk, except for 2 tablespoons. Season to taste with salt, pepper, nutmeg and turmeric. Wash the basil, dab dry and chop finely. Stir basil and egg milk into the rice. Grease a springform pan (28 cm Ø) with oil. Pour in the rice mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Clean the carrots, leaving a little green. Blanch the carrots in bubbling salt water for approx. 3 minutes. Rinse in cold water, drain and cut in half lengthwise. After half the baking time, place the carrot halves on the quiche, sprinkle with the rest of the Parmesan and pine nuts. If necessary, cover the last minutes with aluminium foil. Remove the quiche from the oven, cut it open and arrange with cress and rocket

2. 2

   With 8 people:

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
450 kcal

CARBS
58 g

FATS
15 g

PROTEINS
18 g