Vegetable Quiche with Carrots and Broccoli

Ingredients

• 95 g cold butter
• 150 g spelt whole‑grain flour
• flour for handling
• 50 g ground almonds
• 0.5 tsp Baking powder
• 4 eggs
• 400 g Carrots
• 3 spring onions
• 1 tbsp Rapeseed Oil
• 400 g broccoli florets
• Salt
• 75 g hard goat cheese
• 300 g fresh goat cheese
• 150 ml unsweetened almond milk
• 3 tbsp chopped herbs (e.g., parsley, chervil, chives)
• Pepper
• nutmeg

Instructions

1. 1.

   Cut the butter into small pieces and combine with flour, almonds, baking powder, 1 egg, and 4 tbsp cold water using a hand mixer or your hands to form a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Peel the carrots and slice them thinly. Wash the spring onions, trim the roots, cut the ends into quarters, remove wilted leaves from the green parts, and slice into strips. Sauté the spring onions in hot oil in a pan. Add the carrots and cook both for 3–4 minutes. Pour in a little water and steam for about 7 minutes until the carrots are firm and the liquid has evaporated. Wash the broccoli and blanch it in salted water for 2–3 minutes until crisp‑tender. Shock in cold water and drain well.

3. 3.

   Grease a quiche tin. Roll out the dough on a floured surface and line the tin, lifting up the edges to form a rim. Distribute the prepared vegetables over the base. Grate the hard goat cheese and whisk it with fresh goat cheese, almond milk, the remaining eggs, and herbs. Season with salt, pepper, and nutmeg, then pour over the vegetables. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 45 minutes.