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German Carrot Quiche
For the dough:
9 ounces of flour
1 Egg
5 ounces of butter
1 Pinch Salt
18 ounces of dry beans for baking only
For The Filling:
22 ounces of carrots, young, fresh
1/2 cup of meat broth, instant
1/2 Bunch Parsley, chopped
9 ounces of whip cream
8 ounces of grated cheese (Edamer)
Salt, pepper
1 teaspoon of coriander, ground
4 thin slices of Canadian Bacon |
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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. Peel, wash and cut 6 of them length-wise in half, the rest cut into thin slices. Cook in the broth for 6-8 minutes, drain in a colander and let cool. Roll out the dough, round to fit the quiche pan. Press the rim down good. Prick the bottom with a fork many times, cover with a piece of wax paper and fill in the beans. Bake in preheated oven at 220ºF. for 10 minutes, take the beans and wax paper out and put the carrot slices in the bottom of pan. Put the halved carrots on top like a star. Sprinkle 1 tablespoon parsley all over. Mix eggs, pepper, salt, coriander, cheese and cream together and add. Cut the bacon and form into rolls, put between carrot star. Bake in preheated oven at 200ºF. 20 - 25 minutes. Sprinkle the leftover parsley all over and serve warm. Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY Servings: 8 Back to Quiche recipes
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