Annatto – Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g flour
- 0.5 teaspoon ½ salt
- 1 egg (s)
- 125 g butter, very cold, cut into small cubes
- 300 g quark (low-fat quark)
- 100 g crème fraîche
- 2 egg (s), devious
- 2 egg yolks
- salt
- 400 g zucchini, ready to cook, finely rated
- 200 g carrot (s), finely rated ready to cook
- 75 g tomato (s), dried, finely chopped
- Pepper, white, ground in a mortar
- 1 teaspoon spice (s) (annatto seeds), finely crushed in a mortar
Print Recipe
Pin Recipe Instructions
- With cold hands, quickly knead a shortcrust pastry from the flour, half a teaspoon of salt, an egg and the flakes of butter. Then cover with foil and refrigerate for at least 30 minutes.
- In the meantime, mix the remaining ingredients into a smooth mixture. Grease the tart pan and sprinkle with breadcrumbs or line with baking paper.
- Now roll out the dough, shape it and form a high edge. Spread the mixture on the dough and bake at 160 to 175 ° C for 40 to 55 minutes. Let the quiche rest for 10 to 15 minutes before serving. It tastes lukewarm, because that`s where the fragrance of annatto, which is slightly reminiscent of violets, can best unfold.
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