Carrot Quiche

Ingredients

• 210 g Wholemeal spelt flour
• 250 g Fat-free quark
• 4 Eggs
• 4 tbsp Rapeseed oil
• Salt
• 3 Shallots
• 1 garlic clove
• 700 g Carrots (7 carrots)
• 1 tsp Olive oil
• Pepper
• 200 g Cream cheese (13 % fat)
• 100 ml Milk (1.5 % fat)
• 1 pinch Cumin
• nutmeg
• 2 stalks Coriander

Instructions

1. 1.

   For the dough, place 200 g of flour in a bowl. Add 250 g of quark, 1 egg, rapeseed oil and ¼ tsp of salt. Knead everything into a smooth dough using the dough hooks of a hand mixer. If the dough is too firm, add a little water (50–100 ml). Shape into a ball and wrap in cling film and let stand in the refrigerator for 15–20 minutes.

2. 2.

   In the meantime, peel and finely dice the shallots and garlic. Peel, clean and slice the carrots. Heat olive oil in a pan. Sauté the onions and garlic darin over medium heat for 2–3 minutes. Add the carrots and sauté for 5 minutes.

3. 3.

   Mix the remaining eggs with cream cheese and milk, season with salt, pepper, cumin and freshly grated nutmeg. Roll out the dough on a floured work surface into a circle of slightly more than 26 cm diameter. Line a coated baking dish with it, pulling up a rim. Spread the vegetables on the bottom and pour in the egg mixture.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for approx. 40 minutes, covering the quiche with baking paper 10–15 minutes before the end of cooking. Remove the quiche from the oven and let it cool lukewarmly. In the meantime, wash, dry, shake off the coriander leaves, pluck the leaves and sprinkle the carrot quiche with it.