Carrott quiche

Yield: 8 servings

Measure Ingredient
\N \N For the dough:
9 ounces Flour
1 \N Egg
5 ounces Butter
1 pinch Salt
18 ounces Dry beans for baking only
\N \N For The Filling:
22 ounces Carotts,young, fresh
½ cup Meatbroth, instant
½ bunch Parsley,chopped
9 ounces Whip cream
8 ounces Grated Cheese(Edamer)
\N \N Salt, pepper
1 teaspoon Coriander, ground
4 \N Thin slices Canadian Bacon

1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and knead a dough out of it. Let cool in the fridge for 60 minutes.

2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices. Cook in the broth for 6-8 minutes, drain in a colander and let cool.

3. Roll out the dough, round to fit the quiche pan.Press the rim down good. Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans. Bake in preheated oven at 220 deg.

for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan. Put the halved carrotts on top like a star.

4. Sprinkle 1 tablespoon parsley all over.

5. Mix eggs, pepper, salt, coriander, cheese and cream together and add.

6. Cut the bacon and form into rolls, put between carrot star.

7. Bake in preheated oven at 200 degrees C 20 - 25 minutes.

8. Sprinkle the leftover parsley all over and serve warm.

Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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