Carrot Quiche with Colorful Vegetable Strips

Ingredients

• 100 g cheddar cheese (50% fat)
• 125 g butter
• 150 g spelt whole‑grain flour
• Salt
• 1 tsp Rapeseed oil
• 600 g large carrots (4 large carrots)
• 12 baby zucchini
• 1 Red Onion
• 1 Garlic clove
• 1 tbsp mustard
• 10 g chives (0.5 bunch)
• 250 g sour cream (10% fat)
• 250 g crème fraîche
• 4 large eggs
• Pepper

Instructions

1. 1.

   Grate the cheese. Mix butter with flour. Add 50 g of cheese and ½ tsp salt, knead into a dough. Brush the quiche tin with oil. Spread the dough on the bottom and press it in, forming a rim.

2. 2.

   For the filling, peel, wash and slice the carrots lengthwise into thin strips. Peel, wash and slice the zucchini similarly. Peel the onion, quarter it and divide among the layers. Arrange the vegetables upright in the tin. Sprinkle onion pieces over them. Dice the garlic finely. Wash, dry, trim and chop the chives.

3. 3.

   Combine garlic, mustard, chives, sour cream, crème fraîche, eggs and remaining cheese; season with salt and pepper. Pour over the vegetables. Bake the quiche in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 45–50 minutes.

4. 4.

   Remove from the oven, release from the tin, let cool slightly, then cut into pieces.