Vegetable quiche with crème fraîche

Name: Vegetable quiche with crème fraîche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g + some flour; 6 Eggs (Gr. M); 7-10 Tbsp Salt; 50 g ground almonds (without skin); 125 g cold + some butter; 350 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 750 g thick carrots; 750 g thin zucchini; 2 TABLESPOONS Breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g + some flour
6 Eggs (Gr. M)
7-10 Tbsp Salt
50 g ground almonds (without skin)
125 g cold + some butter
350 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
750 g thick carrots
750 g thin zucchini
2 TABLESPOONS Breadcrumbs

Directions

1
For the short pastry, knead 250 g flour, 1 egg, 1 level teaspoon salt, almonds and 125 g butter in pieces, first with the dough hooks of the mixer, then briefly with your hands to form the smooth dough. Roll out to a round shape (approx. 32 cm Ø) on some flour and lay it on a greased tart tin with a lifting base or a springform pan (approx. 28 cm Ø).
2
Press lightly and prick several times with a fork. Chill for about 45 minutes.
3
Mix crème fraiche and 5 eggs. Season well with salt, pepper and nutmeg. Peel or clean and wash the carrots and zucchini. Use a slicing machine or a peeler to cut them lengthwise into thin slices.
4
Sprinkle short pastry with breadcrumbs. Starting from the middle, place carrot and zucchini slices alternately on the dough in a tight spiral. Pour the cream-fraîche mixture evenly on top.
5
Bake the quiche in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour on the lowest shelf. Remove from the oven and let rest for about 10 minutes. Then carefully remove from the mould.