Summary

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

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Instructions

1. 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.
2. In the meantime, mix the remaining ingredients into a smooth mixture. Grease the tart pan and sprinkle with breadcrumbs or line with baking paper.
3. 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.